There’s something absolutely irresistible about Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes—the way the smoky, meaty mushrooms soak up zesty chimichurri, paired with fluffy, tangy mashed potatoes studded with goat cheese. This vibrant meal brings a splash of Argentinian-inspired flavor to your table, and is so hearty, even the staunchest carnivore won’t miss the meat. It’s the kind of dish you’ll want to make when you really want to impress (or just treat yourself!), yet it’s refreshingly simple to prepare from scratch.
Ingredients You’ll Need
The best dishes let great ingredients shine, and Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is all about fresh produce, creamy cheese, and bold herbs. Every component brings its own magic, from the earthiness of portobellos to the vibrant punch of chimichurri.
- Portobello mushroom caps: These meaty, grill-ready mushrooms are the flavorful base of your dish—go for the biggest, freshest caps you can find!
- Olive oil: Brushing the mushrooms keeps them juicy and encourages a perfect char.
- Salt and black pepper: For seasoning the mushrooms and potatoes—don’t skimp, as these basics wake up all the other flavors.
- Yukon Gold potatoes: Their natural creaminess gives your mash an indulgent, buttery texture without extra effort.
- Goat cheese: Crumbled in warm spuds, the goat cheese melts into creamy pockets of tangy flavor.
- Milk or cream: Adds lusciousness and helps you reach that cloud-like mash consistency.
- Butter: For extra richness and that classic mashed potato flavor.
- Fresh parsley: The essential base for authentic, herby chimichurri.
- Fresh cilantro: Balances out the parsley and brightens the whole dish.
- Garlic cloves: For a savory punch in your chimichurri that really wakes up your tastebuds.
- Red wine vinegar: The acidic tang that gives chimichurri its signature zip.
- Red pepper flakes: Just a pinch brings a gentle background warmth—adjust to your heat preference!
- Salt (for chimichurri): Enhances the herbal notes and rounds out the sauce.
- Olive oil (for chimichurri): Binds everything together and infuses the herbs for a glossy, irresistible finish.
How to Make Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
Step 1: Prep the Portobello Mushrooms
Start by gently removing the stems and gills from your portobello caps for the best texture and presentation. Brush each side with olive oil, then sprinkle generously with salt and pepper. This base layer of seasoning helps draw out that umami depth while they grill.
Step 2: Fire Up the Grill
Preheat your grill (or grill pan) to medium-high heat. Lay the prepared portobello caps directly on the grates, gill side down to start. Grill for about 4–5 minutes per side, flipping once, until both sides are beautifully charred and the mushrooms feel tender to the touch. They should shrink a little and pick up lovely grill marks.
Step 3: Boil the Yukon Gold Potatoes
While the mushrooms are working their magic, add your peeled and cubed Yukon Gold potatoes to a large pot. Cover with cold water, add a generous pinch of salt, and bring it all to a boil. Reduce the heat and simmer for 12–15 minutes, or until the potatoes are completely fork-tender (test a piece to be sure—they should slide right off).
Step 4: Mash with Goat Cheese, Milk, and Butter
Drain the potatoes thoroughly and return them to the hot pot to steam off any excess moisture. Add crumbled goat cheese, milk (or cream), butter, and a pinch of salt. Mash everything together until the mixture is creamy, with just enough texture left to feel homemade. Taste and adjust salt—you want every bite to sing with flavor!
Step 5: Whip Up the Chimichurri Sauce
In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and salt. Pour in the olive oil, then stir well to blend. You want a loose, vibrant sauce with bits of herbs suspended in oil. Let it sit for a few minutes, so the flavors can meld together and the garlic mellows just enough.
Step 6: Assemble and Serve
On each plate, place a grilled portobello cap and drizzle it generously with your homemade chimichurri. Add a heaping scoop of goat cheese mashed potatoes beside it. If you want to get extra fancy, sprinkle over some extra chopped herbs or a little lemon zest for brightness.
How to Serve Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
Garnishes
To make Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes shine, finish with a little more chopped parsley or cilantro, a thread of extra-virgin olive oil, or even a sprinkle of crumbled goat cheese. A touch of lemon zest brightens each bite and looks beautiful.
Side Dishes
Round out your meal with a fresh green salad (think peppery arugula or crisp romaine), some charred corn, or even grilled asparagus. A slice of crusty bread is perfect for soaking up any extra chimichurri—you’ll want every last drop.
Creative Ways to Present
Turn this meal into a dinner party centerpiece by stacking the grilled portobello right on top of the mashed potatoes, then spooning the chimichurri right over both. Or, serve everything family-style on a large platter, so guests can build their own perfect bites of Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes. For a brunch twist, try topping with a jammy-yolked soft-boiled egg.
Make Ahead and Storage
Storing Leftovers
Any leftover Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes will keep well in airtight containers in the refrigerator for up to 3 days. Store the potatoes and mushrooms separately, and keep any extra chimichurri in a small jar—its flavors actually deepen overnight!
Freezing
While you can freeze the mashed potatoes (spread flat for easy reheating), grilled mushrooms tend to become a bit watery and softer after thawing, so freezing is best for the potatoes only. The chimichurri sauce also freezes well in ice cube trays for single-serve flavor boosts later.
Reheating
Rewarm the mashed potatoes gently on the stovetop with a splash of milk or cream to restore their silkiness. Portobello mushrooms can be heated in a skillet or low oven until warmed through. Chimichurri should be brought to room temperature and stirred before serving.
FAQs
Can I make Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes without a grill?
Absolutely! If you don’t have a grill, simply roast the mushrooms in a 425°F oven for about 15 minutes on a baking sheet. You’ll still get deep, savory flavor and gorgeous texture.
What can I substitute for goat cheese if I’m not a fan?
If goat cheese isn’t your thing, try using cream cheese, feta, or even a bit of ricotta in the mashed potatoes for a creamy, tangy twist—each will give its own unique spin.
Is this dish suitable for vegans?
The recipe as written uses butter, milk, and goat cheese, but you can swap in plant-based alternatives like vegan butter and milk, and use a tangy vegan cheese for the mash. The chimichurri and mushrooms themselves are already vegan!
Can I make the chimichurri ahead of time?
Yes! Chimichurri is actually best made ahead—give it a couple hours (or even overnight) in the fridge to let the flavors fully meld and mellow. Just bring it back to room temperature before using.
What wines pair well with Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes?
A lively Argentinian Malbec or a zesty Sauvignon Blanc pairs beautifully, as both complement the smoky mushrooms and bright, herbal chimichurri. If you prefer to go non-alcoholic, try sparkling water with a squeeze of lemon or a tart berry spritz.
Final Thoughts
If you’re craving a vegetarian dinner that’s every bit as satisfying and flavor-packed as a steak, Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is your ticket. With layers of bold taste, creamy comfort, and emerald-green freshness, this is a recipe you’ll find yourself making again and again. Invite a friend, fire up the grill, and enjoy every bite!
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Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is a flavorful and satisfying vegetarian dish that combines juicy grilled portobello mushrooms with a zesty chimichurri sauce and creamy goat cheese mashed potatoes.
Ingredients
For the Grilled Portobellos:
- 4 large portobello mushroom caps (stems and gills removed)
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Goat Cheese Mashed Potatoes:
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 4 oz goat cheese (crumbled)
- ½ cup milk or cream
- 2 tbsp butter
- Salt to taste
For the Chimichurri Sauce:
- ½ cup fresh parsley (finely chopped)
- ¼ cup fresh cilantro (finely chopped)
- 3 garlic cloves (minced)
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ cup olive oil
Instructions
- Preheat the grill: Preheat grill to medium-high.
- Grill the portobellos: Brush the portobello caps with olive oil, season with salt and pepper, and grill for 4–5 minutes per side until tender and lightly charred.
- Prepare the mashed potatoes: Cook cubed potatoes in a pot until fork-tender, then mash with goat cheese, milk, butter, and salt until creamy.
- Make the chimichurri sauce: Combine parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and olive oil in a bowl and stir well.
- Serve: Drizzle grilled portobellos with chimichurri and serve with goat cheese mashed potatoes.
Notes
- You can roast the portobellos in the oven at 425°F for 15 minutes if you don’t have a grill.
- Add lemon zest to the mashed potatoes for a bright twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Boiling
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 mushroom with potatoes
- Calories: 410
- Sugar: 3g
- Sodium: 440mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
