Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe
If you’re ready to discover your next veggie obsession, Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes is the flavor explosion you didn’t know you needed. Smoky, tender portobello mushrooms soak up zesty chimichurri sauce, while buttery Yukon Gold mashed potatoes swirled with goat cheese deliver pure comfort. This Argentinian-inspired combo elevates your weeknight dinners or impresses dinner guests—either way, it’s a harmonious marriage of vibrant herbs, earthy mushrooms, and creamy potatoes you’ll crave again and again.
Ingredients You’ll Need
You’ll be amazed by how a handful of straightforward ingredients come together to create such a showstopping vegetarian main. Quality and freshness are key here—each item adds a necessary pop of flavor, texture, or gorgeous color to the Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes.
- Portobello mushroom caps (4 large): Choose firm, meaty mushrooms for hearty “steaks” that hold up beautifully on the grill.
- Olive oil (2 tbsp): Enhances the richness of the mushrooms and helps them char evenly.
- Salt and black pepper to taste: Simple seasoning to let every fresh element shine.
- Yukon Gold potatoes (2 lbs, peeled and cubed): These potatoes offer the right balance of buttery flavor and creamy texture—essential for mash perfection.
- Goat cheese (4 oz, crumbled): Tangy and rich, goat cheese adds a dreamy creaminess to the mash.
- Milk or cream (½ cup): Use your favorite for extra silkiness—cream gives an extra lush finish.
- Butter (2 tbsp): Because potatoes and butter are meant for each other, and it boosts that irresistible comfort factor.
- Salt to taste: Essential for balancing and enhancing flavors in the potatoes.
- Fresh parsley (½ cup, finely chopped): The fresh, grassy base for your chimichurri.
- Fresh cilantro (¼ cup, finely chopped): Adds a pop of brightness and that classic herbal bite.
- Garlic cloves (3, minced): For a bold flavor punch—don’t be shy!
- Red wine vinegar (2 tbsp): Gives the chimichurri its signature tang.
- Red pepper flakes (½ tsp): Brings just the right touch of heat.
- Salt (½ tsp): For seasoning the chimichurri—and trust me, it makes those herbs sing.
- Olive oil (½ cup): Smooths everything out for that luscious, pourable finish.
How to Make Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
Step 1: Prep the Mushrooms
Start by gently cleaning the portobello caps with a damp cloth and removing the stems and gills for the best texture and flavor. This makes more room for the smoky char and allows the chimichurri to soak in. Brush both sides of the mushrooms with olive oil, then season generously with salt and freshly cracked black pepper.
Step 2: Fire Up the Grill
Preheat your grill to medium-high heat—you want those beautiful grill marks. Once hot, place the portobellos gill-side down and grill for 4 to 5 minutes per side. The mushrooms will become tender, juicy, and slightly crisped around the edges, picking up all that irresistible smoky flavor. No grill? Roast in a 425°F oven for 15 minutes for a similar effect!
Step 3: Prepare the Goat Cheese Mashed Potatoes
While the portobellos cook, bring a large pot of salted water to a boil and add the Yukon Gold potatoes. Simmer for 12 to 15 minutes, until the potatoes are completely fork-tender. Drain well, then return them to the pot. Add the butter, goat cheese, and your choice of milk or cream, plus a generous pinch of salt. Mash together until dreamy and smooth—the goat cheese melts into the potatoes, making them tangy and creamy in every bite.
Step 4: Whip Up the Chimichurri Sauce
In a medium bowl, mix together the parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and salt. Drizzle in the olive oil while stirring gently to combine. The result is a fresh, vibrant sauce that practically glows green and will brighten up every bite of these Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes.
Step 5: Assemble and Serve
To plate, start with a generous scoop of goat cheese mashed potatoes and top with a grilled portobello mushroom. Spoon over a hearty drizzle of chimichurri sauce—the herbs, garlic, and vinegar will wake up the entire dish! Serve immediately while everything is still warm and aromatic.
How to Serve Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes
Garnishes
Finish with a handful of extra chopped parsley or cilantro for a bright, fresh touch. A sprinkle of flaky sea salt or a grating of lemon zest adds extra layers of flavor and color, making your Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes look and taste irresistible.
Side Dishes
Pair with a crisp green salad tossed with citrus vinaigrette, or some charred asparagus for added crunch and freshness. Crusty bread on the side is never a bad idea—it can sop up every last drop of that herbaceous chimichurri!
Creative Ways to Present
Turn this into a memorable platter for parties by slicing the grilled mushrooms and arranging them over a bed of mashed potatoes, then zigzagging chimichurri over the top. Serve in individual bowls for cozy dinners, or pile everything onto a large rustic wooden board for a stunning communal centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any extra Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes in airtight containers. Store the mashed potatoes and mushrooms separately for best results, and refrigerate for up to 3 days.
Freezing
Goat cheese mashed potatoes actually freeze wonderfully—just let them cool completely before transferring to freezer-safe bags or containers. The portobellos can be frozen too, but their texture may soften a bit after thawing. For best flavor, freeze everything for up to one month.
Reheating
Warm the mashed potatoes in a saucepan over low heat, adding a splash of milk if needed to restore their creaminess. Reheat portobellos in the oven at 350°F until heated through, or in a covered skillet. Dollop fresh chimichurri just before serving to revive all those bright, herby flavors.
FAQs
Can I make this recipe vegan?
Absolutely! Swap the butter and milk for plant-based alternatives like vegan butter and unsweetened soy or almond milk, and use a vegan cheese in place of goat cheese for a dairy-free version of Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes.
Is there a substitute for goat cheese in the mashed potatoes?
If you’re not a fan of goat cheese, creamy feta or soft cream cheese blends in beautifully. Or, simply use more butter and a splash of tangy Greek yogurt for richness and a bit of zip.
Can I use store-bought chimichurri?
You can, but nothing compares to the bold, fresh taste of homemade chimichurri. That said, if you’re in a pinch, the store-bought kind will still make your Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes taste incredible!
What’s the best way to clean portobello mushrooms?
Wipe the mushrooms with a damp paper towel or clean kitchen cloth. Remove the stems and carefully scrape out the gills with a small spoon to avoid adding excess moisture and ensure the best texture on the grill.
Can I prepare any parts of this dish ahead of time?
Definitely! The chimichurri sauce can be made a few days ahead and refrigerated. The mashed potatoes and grilled mushrooms reheat easily, so you can pre-cook them a day ahead if needed for stress-free entertaining.
Final Thoughts
If you’re craving something that’s both indulgent and wholesome, you’re going to love making Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes your new go-to. Give them a try and let every bite transport you to a place where comfort food and zesty, vibrant flavors go hand in hand!
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Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in the flavors of Argentina with these Grilled Chimichurri Portobellos served alongside creamy Goat Cheese Mashed Potatoes. A vegetarian dish bursting with savory and herbaceous goodness.
Ingredients
Ingredients for Grilled Portobellos:
- 4 large portobello mushroom caps (stems and gills removed)
- 2 tbsp olive oil
- Salt and black pepper to taste
Ingredients for Goat Cheese Mashed Potatoes:
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 4 oz goat cheese (crumbled)
- ½ cup milk or cream
- 2 tbsp butter
- Salt to taste
Ingredients for Chimichurri Sauce:
- ½ cup fresh parsley (finely chopped)
- ¼ cup fresh cilantro (finely chopped)
- 3 garlic cloves (minced)
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ cup olive oil
Instructions
- Preheat the grill: Set the grill to medium-high heat.
- Prepare Portobellos: Brush portobello caps with olive oil, season with salt and pepper, then grill for 4–5 minutes per side until tender and charred.
- Make Mashed Potatoes: Boil cubed potatoes until tender, then mash with goat cheese, milk, butter, and salt.
- Create Chimichurri: Mix parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and olive oil in a bowl.
- Serve: Drizzle grilled portobellos with chimichurri and serve with goat cheese mashed potatoes.
Notes
- You can roast the portobellos in the oven at 425°F for 15 minutes as an alternative to grilling.
- Add lemon zest to the mashed potatoes for a citrusy flavor boost.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Boiling
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 mushroom with potatoes
- Calories: 410
- Sugar: 3g
- Sodium: 440mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
