Portabello steaks with zucchini chips & garlic aioli
If you love a braai but want some vegetarian-friendly options, try our portabello steaks with zucchini chips and garlic aioli.
Maybe you’ve recently started going plant-based or have always been vegetarian and still enjoy a good braai. There are still great options for you to put onto those hot coals and mushrooms are the answer. Our portabello steaks with zucchini chips and garlic aioli is great for those who don’t eat meat but also works great as a summer braai side for everybody else.
Portabello steaks with zucchini chips tips
Everything is better with garlic and the aioli is just a creamy garlic mayo and you can use vegetarian alternatives. With air fryers being so popular because they just work, the zucchini chips are crispy and add great contrast to the meal. When cooking the mushrooms, they are hard to overcook, so some char is perfect on the big mushrooms which are better the bigger they are. Serve as a whole meal or as a braai side.
If you love a braai but want some vegetarian-friendly options, try our portabello steaks with zucchini chips and garlic aioli.
Portabello steaks with zucchini chips recipe
Course: Main, SidesCuisine: South AfricanDifficulty: Easy4
servings20
minutes15
minutes35
minutesIngredients
- For the garlic aioli:
1 large clove garlic, finely grated
125 ml high quality French style creamy mayonnaise
1 tbsp lemon juice
1 pinch sea salt
- For the zucchini chips
4 large zucchini / baby marrow
3 tbsp parmesan cheese, finely grated
1 tsp garlic powder
- For the portabello steaks
4 cloves garlic
1 cup mixed fresh herbs, parsley / oregano / mint / basil etc
160 ml olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp chilli flakes
1 pinch sea salt
4 large portobello mushroom steaks
Method
- For the aioli
- Combine all ingredients in a small bowl and whisk well.
- Season to taste and set aside in the fridge until serving.
- For the zucchini chips
- Using a mandoline or very sharp knife, cut the zucchini into very thin rounds.
- Toss in a bowl with a good pinch of salt.
- Spread the slices out in a single layer on a clean dishcloth for 5 minutes.
- Take another dishcloth and cover them and press gently to extract as much water out of the zucchini as possible.
- Heat an air fryer to 180˚C.
- Coat the air fryer basket or tray with cooking / olive oil spray.
- Add enough zucchini slices to sit in a single layer.
- Sprinkle zucchini with the grated Parmesan cheese and a little garlic powder. Air-fry until golden-brown, 7 to 8 minutes.
- Check the chips halfway through. Small chips may brown and crisp before larger ones.
- Transfer the chips to a serving plate. Repeat air frying the remaining zucchini.
- For the steaks:
- Preheat a braai on medium high heat.
- Combine all the ingredients except the mushrooms in a small jug. Blitz with a stick blender.
- Place mushrooms steaks on the braai and brush them liberally with the herby garlic oil.
- Braai until tender and lightly charred all over, basting while you cook.
- Serve mushrooms hot off the braai with a pile of zucchini chips, a good dollop of aioli and some more herb oil on the side.
Notes
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