Portabello Steaks, Zucchini Chips & Garlic Aioli

Everyone's ready for summer, the braai, the beach and the sun. Luckily our flavoursome, low calorie and easy to make mushroom braai recipes will also keep your body in tip-top shape for a summer.

Serves 2 

Ingredients: 

Cheat’s garlic aioli:

1 large clove garlic

Finely grated 125ml high quality French style creamy mayonnaise 

1 Tbsp lemon juice Pinch of sea salt

Chips: 

4 large zucchini / baby marrow 

3 Tbsp Parmesan cheese, finely grated 1 tsp garlic powder

Steaks: 

4 cloves garlic 

1 cup mixed fresh herbs, parsley / oregano / mint / basil etc 

160ml olive oil 

1 tsp lemon zest 

2 Tbsp fresh lemon juice 1 tsp chilli flakes Pinch of 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 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 about 1 Tbsp of 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. 

Recipe by The South African Mushroom Farmers' Association

Enjoy!