Grilled Portobello Kabobs with a Chimichurri Sauce
Grilled Portobello Kabobs with a Chimichurri Sauce
Course Main Course
Cuisine Vegan
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 2
Author Veg Life Staff
Ingredients
FOR THE MARINATED PORTOBELLOS:
2-3largePortobelloscut into large squares
1/4cLow Sodium Soy Sauce
1-2tbspOil
2tbspLemon Juice
2tbspBrown Sugar
Garlicminced, to taste
Crushed Red Pepper Flakesto taste
1/2lbCarrotspeeled, sliced and boiled
1tbspVegan Margarine
Salt & Pepperto taste
pinchChili Powder
Agave Nectarto taste
FOR THE CHIMICHURRI SAUCE:
1 1/4cItalian Parsley
2tbspBasil Leaves
2tbspOil
1Shallot
Garlic Cloveto taste
2tbspRed Wine Vinegaryou could also use apple cider vinegar
1tbspLemon Juice
Salt & Pepperto taste
pinchRed Pepper Flakesor to taste
Instructions
Soak the skewers (if using wood or bamboo) so that they don't burn. Set aside.
Peel and slice the carrots, placing them into boiling water until tender. You should be able to pierce with a fork. Drain and mash. Add your spices.
Clean, de-stem and trim the portobellos.
Whisk together the marinade and add the cut portobellos. I only did mine for about 15 minutes, but you could certainly do them longer. Skewer the mushroom pieces and discard the remaining liquid.
Meanwhile, in a food processor, add the ingredients for the chimichurri and puree until well combined.
Grill the portobellos a few minutes on each side. The amount of time will depend on how large they are, but if you have a hot grill (or grill pan), this should only take a few minutes.
Serve the grilled skewers over the carrot mash immediately and serve with the chimichurri sauce. I also like to add a few lemon wedges for squeezing. Enjoy!