Easy Vegan portobello avocado steaks
These easy vegan portobello steaks topped with avocado are out of this world. Featuring juicy meaty textures, tons of flavors and creamy avocado they are everything summer (and every other season) is about. Make them on the grill, in the oven, or in a frying pan, and eat topped with soft Caramelized onions, in a burger, with a side of fries or mashed potatoes, and a salad. It’s a flavor bomb waiting to happen.
Ingredients
- 2 tbsp Olive Oil
- 4 large Portobello Mushrooms
- 4 tbsp Vegan Red Pesto
- 2 Avocados mashed with a fork
- 4 Oil packed Sundried Tomato halves chopped
- 1 tsp Oregano
- ½ tsp Sea salt or Kosher Salt
- ⅓ tsp Ground Black Pepper
Caramelized onions
- 2 tbsp Olive Oil
- 2 large Yellow Onions sliced
- ½ tsp Salt
- ½ tsp Pepper
Instructions
How to make Caramelized onions
- Heat olive oil in a pan. Once the pan is hot gently transfer the sliced onions to the pan and stir.
- Season with salt and pepper and let the onions cook at medium-high heat while stirring occasionally. The onions should cook for 15-minutes or until they are soft, Caramelized in places, and tender. Add extra salt if needed before serving.
Making portobello avocado steaks in the oven
- Preheat the oven to 400F.
- Clean the portobello mushrooms and place them with the stem side up in a baking pan. Use a spoon or butter knife to spread a generous layer of red pesto on top of the mushrooms.
- Cut the avocados in half and carefully remove the stones without cutting yourself. Use a spoon to scrape the avocado meat into a small bowl. Season with oregano, salt, and pepper and use a fork to mash the avocados (there should still be a few lumps left). Next, pour in the chopped sun-dried tomatoes and combine everything.
- Spread the avocado mix evenly on top of the mushrooms and drizzle with a finish of olive oil.Bake the avocados in the oven for 25-minutes or until they are golden on the outside and cooked all the way through to tenderness.Serve with a topping of soft onions and enjoy.
Making portobello avocado steaks on the grill
- Heat the grill.
- Clean the portobello mushrooms and place them with the stem side up on a plate. Use a spoon or butter knife to spread a generous layer of red pesto on top of the mushrooms.
- Cut the avocados in half and carefully remove the stones without cutting yourself. Use a spoon to scrape the avocado meat into a small bowl. Season with oregano, salt, and pepper and use a fork to mash the avocados (there should still be a few lumps left). Next, pour in the chopped sun-dried tomatoes and combine everything.
- Spread the avocado mix evenly on top of the mushrooms and drizzle with a finish of olive oil.Grill the avocados for 15-20 minutes or until they are grilled golden with darker char marks and cooked all the way through to tenderness.Serve with a topping of soft onions and enjoy.