Whether you’re a long-time vegetarian or simply looking to incorporate more meatless meals into your rotation, these Grilled Chimichurri Portobellos are a must-try.
Grilled Chimichurri Portobellos with Goat Cheese
Ingredients
For the Mushrooms:
- 4 large Portobello mushrooms, stems removed
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon crushed red pepper flakes
- Salt to taste
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 ounces goat cheese
- Salt and pepper to taste
Instructions
- Combine the olive oil, balsamic vinegar, salt, and pepper in a small bowl. The Portobello mushrooms should be marinated for 15 to 20 minutes after being brushed with this mixture.
- The chimichurri should be made in the meantime by mixing parsley, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl.
- For the mashed potatoes, boil the potatoes until tender. Drain and return to the pot. Add milk, goat cheese, salt, and pepper, and mash until smooth.
- Preheat the grill to medium-high heat. Grill the mushrooms for 5-7 minutes on each side or until tender and lightly charred.
- Serve the grilled mushrooms over a bed of mashed potatoes, topped with a generous spoonful of chimichurri.
The complexity of flavors, combined with the hearty textures, ensures a satisfying dish that’s perfect for any dinner table. Easy to prepare and filled with wholesome ingredients, this meal could very well become a new favorite.
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