Can I make this dish ahead of time for a dinner party?

Absolutely! Prepare the chimichurri and marinate the mushrooms up to 8 hours ahead. The mashed potatoes can be made 2-3 hours in advance and kept warm in a slow cooker on the lowest setting with an occasional stir. Just grill the mushrooms right before serving for the best texture and flavor.

I don't have a grill or grill pan. Can I still make this recipe?

Yes! You can roast the portobello caps in the oven at 425°F for about 15-20 minutes, turning halfway through. You won't get the same grill marks, but the flavor will still be fantastic.

Is there a way to make this recipe dairy-free?

Definitely. Replace the butter with olive oil or a plant-based butter, and substitute the goat cheese with your favorite dairy-free cream cheese or cashew cream for a similar tangy flavor profile.

My family isn't crazy about mushrooms. Can I substitute something else?

Absolutely! This chimichurri sauce works beautifully on grilled eggplant slices, cauliflower steaks, or even regular protein options like chicken, steak, or fish if you're not strictly vegetarian.

Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe

Name: Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Argentinian
Ingredients: 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

This Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is a flavor explosion that transforms humble ingredients into an impressive main course. The meaty portobello caps, marinated in zesty chimichurri sauce and grilled to perfection, pair beautifully with creamy, tangy goat cheese mashed potatoes. Ready in just 45 minutes, this vegetarian showstopper delivers restaurant-quality results with minimal effort – perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

Incredible Flavor Depth: The herby, garlicky chimichurri sauce infuses the portobellos with amazing flavor while adding a vibrant pop of color to your plate.
Vegetarian Satisfaction: These portobello “steaks” have such a meaty texture and savory flavor that even dedicated carnivores won’t miss the meat.
Impressive Yet Simple: Looks and tastes like you spent hours in the kitchen, but comes together surprisingly quickly with straightforward techniques.
Versatile: Works beautifully as a main dish for vegetarians or as a side dish alongside your favorite protein for a more substantial meal.

Ingredients You’ll Need

For the Cilantro Chimichurri and Mushrooms:

Olive oil: The base of our chimichurri that helps blend all the flavors together and gives the sauce its silky texture.
Red wine vinegar: Adds that essential tang and brightness that cuts through the richness of the dish.
Cilantro: Brings freshness and color to the chimichurri. If you’re a cilantro skeptic, traditional parsley works perfectly too.
Red serrano pepper: Provides a pleasant heat kick. Adjust based on your spice tolerance.
Garlic: A non-negotiable ingredient that gives the chimichurri its signature punch. Fresh is absolutely essential here.
Oregano: Adds an earthy, Mediterranean depth to the sauce.
Kosher salt: Enhances all the flavors in the chimichurri.
Red pepper flakes: For an extra dimension of heat you can customize to your preference.
Portobello mushroom caps: The “steak” of our dish with their meaty texture and ability to soak up flavors beautifully.

For the Mashed Potatoes:

Russet potatoes: Their starchy quality creates the perfect fluffy yet creamy texture for mashed potatoes.
Butter: Adds richness and smoothness to the mashed potatoes.
Goat cheese: The star ingredient that transforms ordinary mashed potatoes with its tangy creaminess.
Chicken or vegetable broth: Adds flavor while helping to achieve the perfect consistency.
Garlic: Just one clove adds a subtle background warmth without overpowering the goat cheese.
Salt: Essential for bringing out the potato and goat cheese flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Swap: Try using different herbs in your chimichurri – basil, mint, or a mix of fresh herbs can create delicious variations.
Cheese Options: Not a fan of goat cheese? Substitute with cream cheese, feta, or even blue cheese for different flavor profiles.
Mushroom Varieties: If portobellos aren’t available, try this with large cremini mushrooms or even thick slices of eggplant.
Spice Level: Adjust the heat by changing the pepper type – jalapeños for medium heat or habaneros for serious spice lovers.
Vegan Version: Replace the butter with olive oil and use a plant-based cream cheese instead of goat cheese.

How to Make Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes

Step 1: Prepare the Chimichurri

Mix olive oil, red wine vinegar, finely chopped cilantro (or parsley), minced serrano pepper, minced garlic, oregano, kosher salt, and red pepper flakes together in a small bowl. Let the flavors meld while you prepare the other components.

Step 2: Start the Potatoes

Quarter the russet potatoes (no need to peel them yet) and place in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 10-15 minutes until very tender when pierced with a fork.

Step 3: Marinate the Mushrooms

While the potatoes are cooking, clean the portobello caps by gently wiping them with a damp paper towel and removing the stems. Brush both sides generously with chimichurri sauce, making sure to get into all the gill areas where flavor can hide. Let them marinate for 15-30 minutes.

Step 4: Finish the Mashed Potatoes

Drain the cooked potatoes and let them cool just enough to handle. Pull the skins off (they should slip right off), then return potatoes to the pot. Add butter, goat cheese, grated garlic, and salt. Mash everything together, gradually adding warm broth until you reach your desired consistency. Cover to keep warm.

Step 5: Grill the Mushrooms

Heat a grill pan or outdoor grill to medium-high heat. Place the marinated portobellos on the hot surface, gill-side up first. Grill for about 4-5 minutes per side, brushing with additional chimichurri as you flip them. They’re done when they’re tender throughout and have beautiful grill marks.

Step 6: Serve and Enjoy

Spoon a generous portion of the goat cheese mashed potatoes onto each plate. Top with a grilled portobello cap, then drizzle with the remaining chimichurri sauce. Finish with a sprinkle of salt, fresh black pepper, and red pepper flakes if desired.

Pro Tips for Making the Recipe

Don’t Wash Mushrooms: Instead of rinsing portobellos under water (which makes them soggy), simply wipe them clean with a damp paper towel.
Room Temperature Cheese: Let the goat cheese come to room temperature before adding it to the potatoes for smoother incorporation.
Potatoes First: Start your potatoes before anything else since they take the longest to cook.
Double the Chimichurri: This sauce keeps well in the refrigerator for up to a week and tastes amazing on everything from eggs to grilled meats.
Rest Your Mushrooms: Let the grilled portobellos rest for a few minutes before serving to allow the juices to redistribute.

How to Serve

Main Course Presentation:

Center the portobello cap atop a cloud of the goat cheese mashed potatoes, then drizzle chimichurri in a circular pattern around the plate for a restaurant-worthy presentation.

Wine Pairing:

A medium-bodied red wine like Pinot Noir or Merlot complements the earthy mushrooms and tangy goat cheese beautifully.

Side Suggestions:

A simple arugula salad with lemon vinaigrette makes the perfect light side to balance the richness of this dish.

Make Ahead and Storage

Preparing Components Ahead:

You can make the chimichurri sauce up to 3 days ahead of time, storing it in an airtight container in the refrigerator. Just bring it to room temperature before using.

Storing Leftovers:

Store the grilled portobellos and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days.

Reheating:

For the best texture, reheat the potatoes in a saucepan over low heat with a splash of broth or milk. The mushrooms can be reheated in a 350°F oven for about 10 minutes until warmed through.

Freezing:

The mashed potatoes can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the grilled mushrooms as they’ll become watery when thawed.

FAQs

Can I make this dish ahead of time for a dinner party?

Absolutely! Prepare the chimichurri and marinate the mushrooms up to 8 hours ahead. The mashed potatoes can be made 2-3 hours in advance and kept warm in a slow cooker on the lowest setting with an occasional stir. Just grill the mushrooms right before serving for the best texture and flavor.
I don’t have a grill or grill pan. Can I still make this recipe?

Yes! You can roast the portobello caps in the oven at 425°F for about 15-20 minutes, turning halfway through. You won’t get the same grill marks, but the flavor will still be fantastic.
Is there a way to make this recipe dairy-free?

Definitely. Replace the butter with olive oil or a plant-based butter, and substitute the goat cheese with your favorite dairy-free cream cheese or cashew cream for a similar tangy flavor profile.
My family isn’t crazy about mushrooms. Can I substitute something else?

Absolutely! This chimichurri sauce works beautifully on grilled eggplant slices, cauliflower steaks, or even regular protein options like chicken, steak, or fish if you’re not strictly vegetarian.

Final Thoughts

This Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes recipe proves that vegetarian cooking can be both sophisticated and satisfying. The combination of meaty mushrooms, bright chimichurri, and decadent goat cheese potatoes creates a meal that feels special without requiring professional chef skills. Whether you’re looking to impress dinner guests or simply treat yourself to something delicious midweek, this dish delivers big flavor with minimal fuss. Give it a try – I promise your taste buds will thank you!