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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 in a 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 of a mountain 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 also 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?

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 

Instructions

1. Chimichurri: Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.

Potatoes: Cut potatoes into quarters and boil for 10-15 minutes until very soft. Drain and pull the skins off. Mash and mix with broth, butter, goat cheese, garlic, and salt. Marinade: While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes. Mushrooms: Heat a grill pan or grill over medium high heat. Add mushrooms and grill on both sides, brushing with more chimichurri, until soft and yummy and browned up with nice grill marks.Done: Serve up a mushroom steak on a dollop of creamy potatoes and – you guessed it – spoon the last of your chimichurri over the top. Salt, pepper, red pepper flake it… and you’re good to go!

 

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