Step 1

1 Preheat the grill for 20-30 minutes on medium-low heat with the lid down.

Step 2

2 Clean the portobello mushrooms and remove the stems. Brush with olive oil on both sides, season with salt and pepper.

Step 3

3 Place mushrooms on the grill, stem side down with the lid open. Grill for 5 minutes on each side. Brush them with some more olive oil when flipping, to keep them juicy.

Step 4

4 In the meantime, cut the jalapeño into pieces. Remove the seeds first if you don’t want it to be too spicy. Chop garlic and shallot.

Step 5

5 Cut avocados in half. Remove the pit and scoop out the flesh. Cut into pieces.

Step 6

6 Add chopped veggies to a food processor. Squeeze in lemon juice, add olive oil and parsley. Season with salt and pepper. Blend until you get a nice chunky mix.

Step 7

7 Remove mushrooms from the grill and put on a plate with stem side down.

Step 8

8 Serve with chimichurri on top. Sprinkle with sea salt.