1. Place oven rack 5 inches from broiler; preheat broiler to high. In food processor, pulse garlic, shallot, parsley, lemon juice, 1 tablespoon oil, crushed red pepper and 1 tablespoon water until slightly chunky, scraping down bowl occasionally. Transfer to small bowl; fold in avocado. Makes about ¾ cup.
2. Place mushrooms on rimmed baking pan; brush both sides with remaining ½ tablespoon oil and sprinkle with cumin, paprika and ¼ teaspoon each salt and black pepper. Broil mushrooms 6 minutes, turning once; transfer mushrooms to cutting board. Cut mushrooms into ½-inch-thick slices; serve topped with chimichurri.
- 9 g Fat
- 1.5 g Saturated Fat
- 0 mg Cholesterol
- 160 mg Sodium
- 7 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 3 g Protein
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Nutritional Information
- 9 g Fat
- 1.5 g Saturated Fat
- 0 mg Cholesterol
- 160 mg Sodium
- 7 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 3 g Protein
Directions
1. Place oven rack 5 inches from broiler; preheat broiler to high. In food processor, pulse garlic, shallot, parsley, lemon juice, 1 tablespoon oil, crushed red pepper and 1 tablespoon water until slightly chunky, scraping down bowl occasionally. Transfer to small bowl; fold in avocado. Makes about ¾ cup.
2. Place mushrooms on rimmed baking pan; brush both sides with remaining ½ tablespoon oil and sprinkle with cumin, paprika and ¼ teaspoon each salt and black pepper. Broil mushrooms 6 minutes, turning once; transfer mushrooms to cutting board. Cut mushrooms into ½-inch-thick slices; serve topped with chimichurri.