Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
Ingredients
- 1/2 cup 1/2 cup olive oil
- 2 tablespoons 2 tablespoons red wine vinegar
- 1/2 cup 1/2 cup cilantroparsley finely chopped (not traditional) or (traditional)
- 1 red serrano pepper, small minced
- 3 garlic, cloves minced
- 1 teaspoon 1 teaspoon oregano
- 1 teaspoon 1 teaspoon kosher salt
- red pepper flakes to taste
- 4 portobello mushroom caps
- 2 russet potatoes large
- 4 tablespoons 4 tablespoons butter
- 4 ounces 4 ounces goat cheese
- 1/2 chicken or vegetable broth – 1 cup
- 1 garlic clove , grated
- 1 teaspoon 1 teaspoon salt
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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!
Source
Original recipe: View Original