Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe
This recipe features juicy grilled Portobello mushrooms marinated in a vibrant chimichurri sauce, served atop creamy goat cheese mashed potatoes. The fresh herbaceous chimichurri with a hint of heat perfectly complements the meaty mushrooms, while the goat cheese adds a tangy creaminess to the potatoes. A hearty and flavorful vegetarian meal ready in 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian-inspired
- Diet: Vegetarian
Ingredients
Chimichurri Sauce
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped cilantro or parsley
- 1 small red serrano pepper, minced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- Red pepper flakes to taste
Mushrooms
- 4 portobello mushroom caps
Goat Cheese Mashed Potatoes
- 2 large russet potatoes
- 4 tablespoons butter
- 4 ounces goat cheese
- 1/2 to 1 cup chicken or vegetable broth
- 1 clove garlic, grated
- 1 teaspoon salt
Instructions
- Prepare Chimichurri Sauce: In a small bowl, combine olive oil, red wine vinegar, finely chopped cilantro or parsley, minced serrano pepper, minced garlic, oregano, kosher salt, and red pepper flakes. Mix well to create the chimichurri marinade and sauce.
- Cook Potatoes: Cut the russet potatoes into quarters and boil in salted water for 10-15 minutes until very soft. Drain the potatoes, peel off the skins, and mash them thoroughly. Stir in broth, butter, goat cheese, grated garlic, and salt until creamy and well combined.
- Marinate Mushrooms: While the potatoes are cooking, brush the portobello mushroom caps on both sides with some chimichurri sauce. Let them marinate for 15 to 30 minutes to absorb the flavors.
- Grill Mushrooms: Heat a grill pan or outdoor grill over medium-high heat. Place the marinated mushrooms on the grill and cook on both sides until they become soft, juicy, and have beautiful grill marks. Brush with additional chimichurri while grilling for enhanced flavor.
- Serve: Plate a dollop of the creamy goat cheese mashed potatoes and top with a grilled portobello mushroom cap. Spoon extra chimichurri over the top, then season with salt, pepper, and additional red pepper flakes as desired. Serve immediately and enjoy!
Notes
- You can substitute parsley in the chimichurri for a more traditional flavor if preferred instead of cilantro.
- Adjust red pepper flakes and serrano pepper according to your heat preference.
- Vegetarian option: Use vegetable broth in the mashed potatoes to keep the dish vegetarian.
- To save time, potatoes can be cooked in a pressure cooker to reduce boil time.
- Portobello mushrooms act as a great meat substitute, making this suitable for vegetarian dinners.
