Certainly! Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is a flavorful and satisfying dish. Here's a step-by-step recipe to guide you through making it:
Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
Ingredients:
**For the Chimichurri Portobellos:**
- 4 large portobello mushrooms
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
**For the Goat Cheese Mashed Potatoes:**
- 4 large russet potatoes, peeled and diced
- 4 ounces goat cheese, softened
- 1/2 cup milk or cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
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Instructions:
**1. Prepare the Chimichurri Marinade:**
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped parsley, cilantro, oregano, red pepper flakes, salt, and pepper. This mixture will be used as both a marinade and sauce for the portobellos.
**2. Marinate the Portobellos:**
- Clean the portobello mushrooms and remove the stems.
- Place the mushrooms in a shallow dish or large resealable plastic bag.
- Pour about half of the chimichurri marinade over the mushrooms, making sure they are well coated.
- Reserve the remaining marinade to use as a sauce later.
- Let the mushrooms marinate for at least 30 minutes, or up to 2 hours in the refrigerator, turning them occasionally to ensure even marination.
**3. Prepare the Goat Cheese Mashed Potatoes:**
- While the mushrooms are marinating, prepare the mashed potatoes.
- Place the peeled and diced potatoes in a large pot and cover with cold water.
- Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the softened goat cheese and milk or cream to the pot with the potatoes.
- Mash everything together until smooth and creamy. Season with salt and pepper to taste.
- Keep warm until ready to serve.
**4. Grill the Portobellos:**
- Preheat your grill or grill pan over medium-high heat.
- Remove the portobellos from the marinade, shaking off any excess.
- Grill the mushrooms for about 4-5 minutes per side, or until they are tender and have grill marks.
**5. Serve:**
- To serve, spoon a generous portion of the goat cheese mashed potatoes onto each plate.
- Top with a grilled portobello mushroom.
- Drizzle some of the reserved chimichurri marinade over the mushrooms.
- Garnish with chopped chives or parsley if desired.
- Serve immediately and enjoy your Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes!
Tips:
- You can adjust the amount of red pepper flakes in the chimichurri marinade to suit your spice preference.
- Make sure the goat cheese is softened before adding it to the mashed potatoes to ensure smooth blending.
- If you prefer, you can also roast the portobellos in the oven instead of grilling them.
This dish combines the smoky flavors of grilled portobellos with the herby tang of chimichurri and the creamy richness of goat cheese mashed potatoes, making it a delightful main course suitable for a special dinner or gathering.
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