Vegan Portobello Steaks with Avocado Salsa

Ingredients

For the Marinade

• 2 tbsp avocado oil
• 1 tsp liquid aminos
• 1 tbsp liquid smoke
• 2 cloves garlic minced
• 1/2 tsp cumin
• 1 tsp balsamic vinegar

For the Mushrooms

• 2 large Portobello mushroom caps
• 1 medium avocado
• 1/2 Roma tomato diced
• 1/2 cup parsley finely minced
• 2 tbsp hemp seeds
• 1/2 tsp salt

Instructions

1. In a small dish, whisk together the marinade ingredients then set aside.
2. Clean and trim the portobello mushrooms. Remove any dirt with a soft towel. Trim the stem if desired.
3. In a shallow dish, saturate the mushrooms with the marinade and toss a few times to coat. Let them sit for at least five minutes, turning occasionally to absorb the sauce.
4. Combine the diced avocado, tomato, and finely minced parsley in a small bowl. Sprinkle with salt and half of the hemp seeds. Toss to coat.
5. Preheat a dark coated or cast-iron skillet over medium-high heat. Pan sear the seasoned mushrooms until each side browns and the mushrooms begin to soften.
6. Top each mushroom with avocado salsa and remaining hemp seeds. Serve hot.