Portabello steaks with zucchini chips & garlic aioli recipe

Portabello steaks with zucchini chips & garlic aioli recipe

You may have just a vegetarian or have been one for a long time, but it hasn’t stopped you from enjoying a nice braai. You still have fantastic alternatives for what to throw into those hot embers, and the solution is mushrooms. Those who don’t eat meat will like this portabello steaks with zucchini chips and garlic aioli, but meat eaters will appreciate them as well as a summer braai side dish.

Portabello steaks with zucchini chips suggestions

The aioli is just a creamy garlic mayonnaise, and you may use vegetarian substitutions if you choose. These air fryer-fried zucchini chips provide a welcome crunch and flavour contrast to the rest of the dinner. Mushrooms are difficult to overcook, so a little char works well when cooking them. Larger mushrooms, which improve with size, are best when cooked this way. Use as a main dish or a braai side.

Try this portabello steaks with zucchini chips and garlic aioli if you’re a grilling fan who is also trying to eat more vegetarian.

Portabello steaks with zucchini chips recipe

Portabello steaks with zucchini chips recipe

Recipe by Gary Dunn

Course: Main, Sides

Cuisine: South African

Difficulty: Easy

Servings: 4 servings

Prep time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Ingredients

  • 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.
»Portabello steaks with zucchini chips & garlic aioli recipe«

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