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Portobello Mushroom "Steak" with Mint Chimichurri
A delicious and hearty meal inspired by South American steakhouses, but made plant based. Marinated portobello "steaks" are grilled and served alongside garlic mashed potato, sweet roasted beets, and mint chimichurri, a refreshing variation of a classic Argentinian herb sauce. Be sure to get a little of everything in each bite—the flavors complement and balance each other in perfect harmony.
Nutritional facts
Protein
10g
Carbs
36g
Calories
400
Fat
25g
Ingredients
Spice, Parsley, Dried, Extra Virgin Olive Oil, Himalayan Pink Salt, Red Wine Vinegar, Mint, Beet, Onion Powder, Garlic Powder, Black Pepper, Cumin, Garlic, Sweet Paprika, Portabella Mushrooms, Potato, Shallot, Gluten Free Tamari, Unsweetened Almond Milk, Liquid Smoke, Crushed Red Pepper, Italian Parsley, Maple Syrup
Reviews
3.9
Based on 215 reviews
The garlic tasted raw in the potatoes and the beets were way on the "earthy" side. I haven't tasted beets that were that earthy since the 90s which was before tastier types were being bred and widely distributed. The mushrooms were ok, but tainted by the beets.
Christina Jones · 10/31/23
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About Cacau da Rosa
Chef Cacau's speciality is to prepare vegan versions of dishes and desserts from differentcuisines: Asian, American, Brazilian, Middle East, Mexican, French/Caribbean, among others and also cooking her own recipes. A self-taught Chef with 30 years experience in Restaurant, Clubs, Catering and Private Parties. Since 2010, when she became vegan, she have been dedicating her culinary skills radically to improve the way of cooking vegan food, bringing new flavors, blends and helping people to change their food habits. Youare what you eat. Eat right, fell good inside.
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