Grilled Portobellos with Veggies + Chimichurri Sauce
Grilled Portobellos
  • 3 portobello mushrooms
  • 2Tbsp. extra virgin olive oil
  • 1/4tsp. sea salt
  • 1/2cup black beansrinsed and drained
  • 1/3cup cherry tomatoes sliced into quarters
  • 1/4cup shredded carrots(can buy pre-shredded)
  • 1/2tsp. cumin
  • 1/2 avocadosliced
  • 1/2cup cooked brown rice(optional)
  • 1/2 limejuiced
  • microgreens for garnish
Chimichurri Sauce
  • 1cup parsleyroughly chopped (some stems are fine)
  • 1/2cup olive oil
  • 1/3cup white wine vinegar
  • 1/4cup cilantroroughly chopped (some stems are fine)
  • 2cloves garlicdiced
  • 1/2tsp. dried crushed red pepper
  • 1/2tsp. cumin
  • 1/2tsp. sea salt
Grilled Portobellos
  1. Preheat the grill to about 425 degrees. Brush your portobellos with olive oil and sea salt. Grill for about 15 minutes, flipping once, and test for tenderness.
  2. Mix the remaining ingredients in a bowl, combining until avocado breaks down enough to hold the other ingredients together.
  3. Place a hearty scoopful of filling on each portobello, and drizzle generously with Chimichurri Sauce. *Brown rice could be added to the filling for lunch or on evenings when you are not cleansing/worried about consuming grains at night.
Chimichurri Sauce
  1. Puree in vitamix or good blender. Serve at room temperature. Delicious also over fish, or roasted vegetables, or as a sauce with a quinoa salad. Store remaining sauce in a closed jar in the fridge.