I recently made this dish for a client, who is trying to cut down on meat. It was a hit! Portobello mushrooms are a hearty vegetable that take up a lot of space, but have very little calories and loads of nutrition. They provide macronutrients (protein and carbohydrates) and are high in fiber, phosphorous and B vitamins. To add some healthy fats and a rich buttery texture to this dish, add an avocado, cut into small cubes, to the chimichurri. I planned to do that but lost the avocado! Next time..
· 4 large portobello mushrooms, stems removed, wiped clean
· 1/3 cup + 2 Tbsp. balsamic vinegar
· 1/2 cup olive oil
· 1/2 tsp. cumin
· 1/2 tsp. black pepper
· 1/4 tsp. smoked paprika
· 3 cloves garlic, minced
· 1 1/2 cups parsley, finely chopped
· 3 cloves garlic, minced
· 1 shallot, minced
· 1/4 tsp red pepper flake (more if you like it spicier)
· 3-4 Tbsp olive oil
· 4 Tbsp lemon juice
· 1/2 tsp each sea salt and black pepper
1. Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
2. In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic. Taste and adjust seasonings as needed.
3. Add sauce to the mushrooms and use a pastry brush to distribute on all sides. Or keep them sitting in the large bag. Marinate on one side for 5 minutes, then the other side for 5 minutes.
4. Prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust as needed.
5. Heat a grill or a large skillet over medium heat. Cook on each side for 4-5 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking.
6. To serve, top portobello steaks with chimichurri.
Serves 3 - 4 as a main course, or 6 as a side dish
1 cup farro
1 shallot, chopped
1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
1 large carrot, julienned
3 radishes, thinly sliced
1/4 cup crumbled feta
1/2 teaspoon ground cumin
1/3 cup shelled, raw walnuts or pistachios
3 cups packed, roughly chopped kale (stems removed before chopping) or baby kale (no chopping required)
1 large garlic clove, minced
Freshly ground black pepper
- Combine farro with 4 cups water or low sodium vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
Preheat oven to 400°F. Toss sweet potato lightly with oil and spread on a separate sheet pan. Sprinkle with cumin and a pinch of salt. Place baking sheet in the oven and roast until tender. Stir at least once during cooking.
When sweet potatoes are nearly done roasting, lightly saute shallots, kale and garlic with salt and extra virgin olive oil.
Scrape cooked greens mixture into the bowl with farro. Add sweet potato, feta and nuts. Fold the ingredients together, then drizzle with basil vinaigrette or EVOO and lemon.