Grilled mushrooms CAN be the star of your grill this summer, and not just for vegetarians or vegans, in case you were wondering.
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 non…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 oben angeführtmountain 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.
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 demgemäß 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?
Check out our video for how to make Grilled Chimichurri Portobellos:
I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an sauer sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Darob 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.
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated non…punchy and vibrant chimichurri before heading to the grill, then served on top oben angeführtmountain of creamy goat cheese mashed potatoes.
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
- 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
The equipment section above contains affiliate sinister to products we use and love!
- Category: Vegetarian
- Method: Grill
- Cuisine: American
Keywords: mushrooms, meatless dinner, mushroom steak, chimichurri, mashed potatoes
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