We know that mushroom steaks are all the rage right now. In particular, Portobello steaks! These steaks are juicy and definitely fulfill that savoury BBQ craving. They also go really great with our Tahini Lemon Dressing! Who can ask for more? YUM!
1 jar of Good Food For Good BBQ sauce (mild or sweet and spicy)
1 portobello mushroom
1 bunch of broccoli rabe
- 1/2 cup of quinoa
- 1/2 cup of black beans
- grape tomatoes
- lemon juice
Pico de gallo
1/4 cup of pineapple
1/4 cup of tomatoes
1/4 cup of red onion
Tahini Lemon Dressing:
- 1/2 cup of Tahini
- 2/3-3/4 cups of water
- 3 TBSP Lemon juice (freshly squeezed or bottled)
Pico de gallo:
For the pico de gallo, chop all the ingredients and mix them together in a bowl.
For the quinoa mix, all all the ingredients to a bowl and mix. Garnish with lemon juice, radishes, and salt to your liking.
Brush the portobello steak with oil and our BBQ sauce and grill it, or fry it on a frying pan. This should only take 10 minutes for it to cook through. Cut the portobello steak into 1 inch strips and top the quinoa mix with the steak, along with pico de gallo. Cut the avocado length-wise and add to the dish. Garnish the dish with radishes, cilantro, and our Tahini Lemon dressing.
This recipe is from our Ultimate Plant-Based Summer BBQ Guide which you can find here.