comment icon 92 more comments 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?
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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.
One More Thing!
This recipe is part of our collection of delicious mushroom recipes. Check it out! 5 from 44 reviews
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
