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.
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
- 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
- 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!
The equipment section above contains affiliate links to products we use and love!
- Category: Vegetarian
- Method: Grill
- Cuisine: American
Keywords: mushrooms, meatless dinner, mushroom steak, chimichurri, mashed potatoes