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Made this recipe tonight and it was DELICIOUS! Even my meat-loving husband said he would gladly have it again. Thanks for a great recipe.
Julie
Grilled mushrooms CAN be the star of your grill this summer, and not just for vegetarians or vegans, in case you were wondering.
This meatless meal is a real beauty. Portobellos get a nice soak in quick, vibrant, and very punchy chimichurri before heading to the grill, where they become both tender and flavorful and kind of meaty in a mushroom way. Those grill marks, I’m telling you.
And because we like to keep things extra, these chimichurri portobellos should 100% absolutely be served on top of a mountain creamy goat cheese mashed potatoes. The tangy-creamy of the goat cheese with the earthy-umami of the mushrooms… it WORKS. It really works.
Your chimichurri takes five seconds to whip together. (And you can whip it up again for this chimichurri shrimp later!)
Your mushrooms look and smell like a restaurant on the grill.
And the combo of everything together…
Am I getting emotional about grilled portobellos and chimichurri and goat cheese potatoes right now? Maybe.
Happy to report that my family loved these – including fickle toddler and an often-vegetarian-suspicious husband. And while I do love these on the grill (summer, don’t go!), they also work just as well on the stovetop if you happened to have a grill fire four weeks ago that has yet to be cleaned up due to laziness. Or no? That’s just me?
Check Out Our Video For How To Make Grilled Chimichurri Portobellos:
Click here to see the step-by-step web story instructions for this recipe!
I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an herb sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.
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Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
- Total Time: 45 minutes
- Yield: 4 1x
Description
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.
Ingredients
Cilantro Chimichurri and Mushrooms
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
- 1 small red serrano pepper, minced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- red pepper flakes to taste
- 4 portobello mushroom caps
Mashed Potatoes:
- 2 large russet potatoes
- 4 tablespoons butter
- 4 ounces goat cheese
- 1/2 – 1 cup chicken or vegetable broth
- 1 clove garlic, grated
- 1 teaspoon salt
Instructions
- Chimichurri: Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.
- Potatoes: Cut potatoes into quarters and boil for 10-15 minutes until very soft. Drain and pull the skins off. Mash and mix with broth, butter, goat cheese, garlic, and salt.
- Marinade: While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes.
- Mushrooms: Heat a grill pan or grill over medium high heat. Add mushrooms and grill on both sides, brushing with more chimichurri, until soft and yummy and browned up with nice grill marks.
- Done: Serve up a mushroom steak on a dollop of creamy potatoes and – you guessed it – spoon the last of your chimichurri over the top. Salt, pepper, red pepper flake it… and you’re good to go!
Equipment
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Buy Now → - Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Grill
- Cuisine: American
Keywords: mushrooms, meatless dinner, mushroom steak, chimichurri, mashed potatoes
One More Thing!
This recipe is part of our collection of delicious mushroom recipes. Check it out!
This was (like all your recipes), unbelievable. I didn’t have goat cheese just subbed in feta crumbles. Didn’t have red serrano where I am, so just used regular green. That chimichurri was ridiculously good. Didn’t feel like grilling the caps, just did them in a cast iron skillet with olive oil spray. Holy cow this was good, thank you so much!
An outstanding recipe. Layers of delicious flavors with endless possibilities of recipe improv! Very easy to prepare which makes it a perfect week night meal and the leftovers (plus a fried egg) will be a nutritious, tasty, and quick lunch. Many thanks!
Making these again for the second time they are ridiculously great. It’s going to be on repeat it’s one of my favs and everyone loves it
What an amazing dinner! As a vegetarian I’m always on the look out for meals that check off all the boxes: filling, visually appealing, and tasty!
This is so delicious! Perfect comfort food for a chilly night. I enjoyed it very much and will be making this again for sure. I used parsley for the chimichurri and broiled the mushroom caps vs. griddling.
The goat cheese mashed potatoes were AWESOME. These are the potatoes I’m bringing to parties from now on.
The first time I made this, I did the mushrooms two at a time on an iron pan on the stove, and it made SO much smoke. The second time I made this I opted to just bake the mushrooms in the oven at 400F for ~20 minutes and it was much easier.
WOW. ABSOLUTELY PHENOMENAL! stellar dish.
I can’t get enough of this recipe! I’m pescatarian but my husband eats meat, so we’re always looking for recipes that will satisfy both of us and this one fits the bill. The goat cheese mashed potatoes in particular are out of this world – even if we’re not making this recipe, we regularly make them as a side for salmon, shrimp, etc. But don’t sleep on the mushrooms – the chimichurri sauce is zesty and delicious and the perfect compliment to the creamy mashed potatoes. I sometimes have a hard time finding serrano peppers at my grocery store, so I’ve subbed in a jalapeno before and it still turned out great. Highly recommend!
Woohoo! Glad you loved this one!
This meal right here I’m quite confident is super healthy and friendly on the stomach for losing weight 🙂
This was delicious and will be added in the mix. So good over the potatoes too.
I do not recommend trying to make the sauce in a blender, unless you double it, which is definitely not a bad idea. We added cilantro and parsley, which was an A+ choice. Since we’re not fans of goat cheese, and bacon, gruyere and onions happened to be lying around, their addition did not hurt the overall effect a bit! Super satisfying meal!!
Okay…this was FIRE. Aldi had the mushroom caps on sale this week, so I swooped them up on an impulse, saw your email, and decided to take a chance. Oh my sweet goodness…this was delectable. I made with sweet potatoes, and I added carrots and sautéed spinach on the side. My husband (a veggie suspicious man) couldn’t believe that we were eating an entire plate of vegetables! SO GOOD. Thanks for jazzing up our Thursday night!
One of the BEST dinners I have made! It was amazing!!! The creamy potatoes with the meaty mushroom and that chimicurri!!!! 10 out of 10!!!
This kind of healthy dish can certainly help any dieter get healthy and in a positive state of mind for sure. 🙂
I tried this recipe over the weekend and perfectly executed it! I LOVE portobello mushrooms and the chimichurri really tied the dish together well. I went a little crazy with drizzling it all over my plate and enjoyed every bit of it!
Absolutely loved these portobellos! I cooked mine in a regular cast iron skillet and they came out perfectly! I could not ask for a better combination of flavors!
This felt like a fancy restaurant worthy meal and was relatively easy for how delish it was. We had it with a simple green salad and my meat eating husband added some grilled lamb. The chimichurri was a real star and I’m not sure I can make mashed potatoes without goat cheese ever again. Our grocery was out of plain goat cheese, but did have a peppercorn goat cheese and it was perfect.
This was so delicious! My daughter who isn’t a huge fan of mushrooms even loved it. The flavor is amazing!! Highly recommend
One of my go-to recipes at this point. This chimichurri (I use the Cilantro for the non-traditional version) is so darn delicious. I have even cooked the portobellos like this to add on to salads. Love love love.
If anyone is like me and sifts through comments trying to decide if a recipe is worth the effort…give this one a try, you won’t regret it!
Espectacular!!! The creaminess the tanginess, It is a must!!! Try it you won’t regret it!!
This is my go-to recipe when I want to impress without a lot of fuss. The chimichurri bursts with flavor and has the right amount of heat. It’s a light but fulfilling dish. When in a time crunch, I’ve even done store bought potatoes and focused on the amazing portobello. THANK YOU for this delicious recipe!
This is phenomenal! My adult kid said it tastes like something in a restaurant! The sauce is amazing (we did traditional with parsley and I omitted the red wine vinegar for what we had on hand-apple cider vinegar). I will be making this on rotation and my hubby even requested it for his b-day dinner! ❤️
Made this last week and it was AHMAZING. Not only was it delicious but it also came together very quickly. This will definitely be a regular dish in my house!
This was amazing! Easy yet so yummy.
Glad you enjoyed the recipe, Patti!
We have made this recipe several times and it is amazing!! Did not change a thing other than allow more than one per person.