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.
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?
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.
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!
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- Category: Vegetarian
- Method: Grill
- Cuisine: American
The post Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes appeared first on Pinch of Yum.