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Vegan Portobello Steaks with Avocado Salsa

Whether it’s BBQ season or you’re just in the mood for something smoky and grilled, this marinated portobello mushroom steak is the answer to any vegan keto cravings! Recipe from ruled.me
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinners + Mains, Light Meal
Cuisine American, Mediterranean, Mexican
Servings 2
Calories 409 kcal

Ingredients
  

For the Marinade

  • 2 tbsp avocado oil
  • 1 tsp liquid aminos
  • 1 tbsp liquid smoke
  • 2 cloves garlic minced
  • 1/2 tsp cumin
  • 1 tsp balsamic vinegar

For the Mushrooms

  • 2 large Portobello mushroom caps
  • 1 medium avocado
  • 1/2 Roma tomato diced
  • 1/2 cup parsley finely minced
  • 2 tbsp hemp seeds
  • 1/2 tsp salt

Instructions
 

  • In a small dish, whisk together the marinade ingredients then set aside.
  • Clean and trim the portobello mushrooms. Remove any dirt with a soft towel. Trim the stem if desired.
  • In a shallow dish, saturate the mushrooms with the marinade and toss a few times to coat. Let them sit for at least five minutes, turning occasionally to absorb the sauce.
  • Combine the diced avocado, tomato, and finely minced parsley in a small bowl. Sprinkle with salt and half of the hemp seeds. Toss to coat.
  • Preheat a dark coated or cast-iron skillet over medium-high heat. Pan sear the seasoned mushrooms until each side browns and the mushrooms begin to soften.
  • Top each mushroom with avocado salsa and remaining hemp seeds. Serve hot.

Nutrition

Nutrition Facts
Vegan Portobello Steaks with Avocado Salsa
Amount per Serving
Calories
409
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
4
g
25
%
Sodium
 
784
mg
34
%
Potassium
 
913
mg
26
%
Carbohydrates
 
16
g
5
%
Fiber
 
9
g
38
%
Sugar
 
4
g
4
%
Protein
 
11
g
22
%
Vitamin A
 
1617
IU
32
%
Vitamin C
 
33
mg
40
%
Calcium
 
59
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal, Mediterranean, Mexican
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