Serves: 4
Ingredients
• 4 large portobello mushrooms, stalks removed • 3 tbsp balsamic vinegar • 3 tbsp extra-virgin olive, avocado, macadamia or hemp oil • ½ tsp ground cumin • ½ tsp sea salt • ½ tsp freshly ground black pepper • ¼ tsp smoked paprika • 3 garlic cloves, chopped very finely AVOCADO CHIMICHURRI
• ½ bunch of flat-leaf parsley, leaves chopped finely • 3 garlic cloves, chopped very finely • ¼ red onion, diced finely • ½ tsp chilli flakes • 3 tbsp extra-virgin olive, avocado, macadamia or hemp oil • ½ tsp sea salt • ½ tsp freshly ground black pepper • zest and juice of 2 lemons • 1 avocado, diced Method
1. Arrange the mushrooms in a shallow dish. Whisk together the balsamic vinegar, oil, cumin, salt, pepper, paprika and garlic in a bowl, then pour over the mushrooms. Leave to…
