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
Scale
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
