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

Description

Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is a flavorful and satisfying vegetarian dish that pairs smoky, herb-marinated portobello mushrooms with rich and creamy goat cheese mashed potatoes for the perfect comforting meal.

Ingredients

Units Scale

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

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

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Instructions

Chimichurri: Mix the chimichurri sauce ingredients (olive oil through red pepper flakes) together in a small dish until well combined.
Prepare Potatoes: Cut the russet potatoes into quarters and boil them for 10-15 minutes until they become very soft. Drain the cooked potatoes and remove their skins. Mash the potatoes thoroughly and mix them with chicken or vegetable broth, butter, goat cheese, grated garlic, and salt until creamy and smooth.
Marinade Mushrooms: While the potatoes are cooking, brush the portobello mushrooms with a little bit of the prepared chimichurri on both sides. Let them marinate for 15-30 minutes to absorb flavors.
Cook Mushrooms: Heat a grill pan or an outdoor grill over medium-high heat. Add the marinated mushrooms and grill them on both sides, brushing with more chimichurri as they cook. Grill until the mushrooms are soft, flavorful, and have nice browned grill marks.
Serve Dish: Plate the grilled portobello mushrooms on a generous dollop of creamy mashed potatoes. Spoon any remaining chimichurri sauce over the top. Add extra salt, pepper, and red pepper flakes as desired for seasoning. Enjoy your dish!

Notes

Feel free to substitute parsley for cilantro if you prefer a more traditional chimichurri flavor.
Adjust the texture of the mashed potatoes by adding more or less broth to achieve your desired consistency.
The mushrooms can be cooked on a stovetop grill pan or on an outdoor grill for added smokiness.
To make this recipe vegan, substitute the butter and goat cheese with plant-based alternatives and ensure the broth is vegetable-based.
Leftover chimichurri can be stored in the refrigerator for up to a week and used as a versatile sauce for other dishes.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg