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Updated: Aug 18, 2022

This recipe is inspired by the minimalist baker.

As I was doing my groceries, and by now most of you know that my shopping happens mainly in the fruits and vegetable section these days:), I saw these beautiful portobellos. Up to now I haven't really been experimenting with these amazing mushroom but that's totally about to change! I had a look at a few recipes for ideas on what to do with these enormous umbrellas and found this one interesting. lucky for me I already had the rest of the ingredients required. Here goes, a delicious 30-minute plant-based meal.


3-4 large portobello mushrooms (stems removed, wiped clean)

1/3 cup balsamic vinegar

1/4 cup olive oil

1/2 tsp cumin

1/2 tsp black pepper

1/4 tsp smoked paprika

3 cloves garlic (minced)

Vegan Teriyaki sauce (optional)

For Topping:

1 1/2 cups parsley (finely chopped)

3 cloves garlic (minced)

1 medium shallot (minced)

1/4 tsp red pepper flake

3-4 Tbsp extra virgin olive oil

3 Tbsp lemon juice

1/2 tsp each sea salt and black pepper

1 small ripe avocado (cubed)


-Add portobello mushrooms to a shallow baking dish. Set aside.

-In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and teriyaki sauce (optional). Taste and adjust seasonings as needed.

-Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.

-In the meantime, prepare the topping 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 flavour as needed. Add avocado and toss to combine. Set aside.

-Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelised and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavour.

-Top portobellos with avocado topping before serving. This makes a great standalone meal, but would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.


Nath xx


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