Portobello Steaks with Pesto Aioli

If you're seeking to add a meatless meal into your weeknight rotation, look no further. These portobello mushroom steaks are packed with flavor, especially when paired with the pesto aioli. I had plenty of extra aioli and I've been enjoying it with fish all week; it is so delicious! As all of the recipes I post, the ingredients are minimal. And if you weren't sold yet, these can be cooked from start to finish in under 30 minutes! Enjoy!

INGREDIENTS:

4 portobello mushroom caps (I purchased mine at Trader Joe's)
4 tbsp. balsamic vinegar
3 tbsp. olive oil
1 tbsp. coconut aminos
1/2 tsp. oregano
3/4 c. avocado oil mayo (I use "Chosen Foods" from Costco)
1 tsp. lemon zest and juice of 1/2 lemon
1/2 c. fresh basil, packed tightly
2 tsp. minced garlic
sea salt, to taste

INSTRUCTIONS:

Remove the stems from the mushrooms. Then, wipe each mushroom clean with a damp paper towel. Arrange them in a shallow baking dish.
In a small bowl, combine the following ingredients: balsamic vinegar, olive oil, coconut aminos, salt, and pepper. Whisk the ingredients to fully incorporate. Then, pour the marinade over the mushrooms, using your fingers to spread it to the sides and bottom. Allow to sit for 10-15 minutes.
While the mushrooms are marinating, make the aioli. In a blender, combine the following ingredients: mayo, lemon zest and juice, basil, and minced garlic. Blend until smooth. Add a tsp of water if you'd like to thin it out a bit and more salt/pepper to taste.
Lightly grease your grill or skillet and bring to medium-high heat. Add the mushrooms and cook for about 5-7 minutes on each side, or until tender. Serve immediately, topped with the aioli.