Here’s a fun and easy way to make Grilled Chimichurri Portobellos with a side of creamy goat cheese mashed potatoes. Trust me, it’s a flavor explosion!
First, let’s gather our ingredients. For the chimichurri and mushrooms, you’ll need:
- 1/2 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1/2 cup of finely chopped cilantro (or parsley if you prefer the traditional way)
- 1 small red serrano pepper, minced
- 3 cloves of garlic, minced
- 1 teaspoon of oregano
- 1 teaspoon of kosher salt
- Red pepper flakes to taste
- 4 portobello mushroom caps
For the mashed potatoes, you’ll need:
- 2 large russet potatoes
- 4 tablespoons of butter
- 4 ounces of goat cheese
- 1/2 – 1 cup of chicken or vegetable broth
- 1 clove of garlic, grated
- 1 teaspoon of salt
Now, let’s get cooking!
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Chimichurri Sauce: Mix together the olive oil, vinegar, cilantro (or parsley), serrano pepper, garlic, oregano, salt, and red pepper flakes in a small dish.
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Mashed Potatoes: Quarter the potatoes and boil them for about 10-15 minutes until they’re really soft. Drain the water, peel off the skins, and mash them up. Mix in the broth, butter, goat cheese, garlic, and salt.
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Marinade: While the potatoes are cooking, brush the mushrooms with a bit of the chimichurri sauce on both sides. Let them marinate for about 15-30 minutes.
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Grilled Mushrooms: Heat up a grill pan or grill over medium-high heat. Add the mushrooms and grill them on both sides, brushing on more chimichurri sauce, until they’re soft, tasty, and nicely browned with grill marks.
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Serve: Place a grilled mushroom on a dollop of creamy mashed potatoes and spoon some more chimichurri sauce over the top. Add salt, pepper, and red pepper flakes to taste, and voila! You’re all set to enjoy this delicious meal.
