Introduction
Delight your taste buds with a stunning combination of grilled portobello mushrooms topped with creamy goat cheese mashed potatoes, all enhanced by a fresh cilantro chimichurri sauce. This dish offers a perfect balance of flavors, making it ideal for a cozy dinner or a special gathering.
Detailed Ingredients with measures
For the Cilantro Chimichurri and Mushrooms:
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– 1/2 cup finely chopped cilantro (or parsley)
– 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
For the Mashed Potatoes:
– 2 large russet potatoes
– 4 tablespoons butter
– 4 ounces goat cheese
– 1/2 to 1 cup chicken or vegetable broth
– 1 clove garlic, grated
– 1 teaspoon salt
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Yield
Serves 4
Enjoy this flavorful dish that combines earthy mushrooms with the richness of goat cheese and the zest of a vibrant chimichurri sauce. Perfect for impressing guests or indulging in a hearty meal at home!
Detailed Directions and Instructions
Prepare the Chimichurri
In a small bowl, combine 1/2 cup of olive oil, 2 tablespoons of red wine vinegar, 1/2 cup of finely chopped cilantro (or parsley), 1 small minced red serrano pepper, 3 minced garlic cloves, 1 teaspoon of oregano, 1 teaspoon of kosher salt, and red pepper flakes to taste. Mix well until the ingredients form a cohesive chimichurri sauce.
Cook the Potatoes
Peel and quarter 2 large russet potatoes. Place them in a pot of boiling water and cook for 10-15 minutes, or until they are very soft. Once cooked, drain the potatoes and remove their skins.
Make the Mashed Potatoes
In a large bowl, mash the cooked potatoes until smooth. Then, mix in 4 tablespoons of butter, 4 ounces of goat cheese, 1 grated garlic clove, and 1 teaspoon of salt. Gradually add between 1/2 to 1 cup of chicken or vegetable broth until you reach your desired creamy consistency.
Marinate the Mushrooms
While the potatoes are cooking, take 4 portobello mushroom caps and brush both sides with a portion of the chimichurri sauce. Allow the mushrooms to marinate for 15-30 minutes for optimal flavor.
Grill the Mushrooms
Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated portobello mushrooms on the grill. Cook them on both sides, brushing with additional chimichurri sauce, until they are tender and have nice grill marks.
Assemble the Dish
To serve, place each grilled portobello mushroom cap over a portion of the goat cheese mashed potatoes. Drizzle with the remaining chimichurri sauce, and season with additional salt, pepper, and red pepper flakes to taste.
Notes
Ingredient Variations
Feel free to substitute cilantro with parsley if preferred, and adjust the level of spiciness by using more or less serrano pepper.
Mash Consistency
When adding broth to the mashed potatoes, do so gradually. This allows you to control the texture and ensure you achieve the desired creamy consistency.
Grilling Tips
Ensure the grill is properly preheated for best results. If you do not have a grill, a grill pan or oven can also work effectively to cook the mushrooms.
Storage Suggestions
Leftover chimichurri can be stored in the refrigerator for up to a week, while the mashed potatoes can also be stored in an airtight container for 3-5 days.
Cook techniques
Making Chimichurri Sauce
Combine olive oil, red wine vinegar, finely chopped cilantro, minced serrano pepper, minced garlic, oregano, kosher salt, and red pepper flakes in a bowl. Mix thoroughly to achieve a smooth and flavorful sauce.
Boiling Potatoes
Peel and quarter russet potatoes, then boil them in salted water for 10-15 minutes or until fork-tender. This method ensures the potatoes are soft enough for mashing.
Mashing Potatoes
After boiling, drain potatoes and remove skins. Mash the cooked potatoes until smooth, then incorporate butter, goat cheese, grated garlic, and salt for flavor. Gradually add chicken or vegetable broth to achieve the desired creamy consistency.
Marinating Mushrooms
Brush the portobello mushroom caps with chimichurri sauce on both sides. Let them marinate for 15-30 minutes to absorb the flavors, enhancing their taste before grilling.
Grilling Mushrooms
Preheat a grill or grill pan to medium-high heat. Place the marinated mushrooms on the grill, cooking on both sides while brushing with additional chimichurri sauce until they are tender with appealing grill marks.
Assembling the Dish
Serve each grilled portobello mushroom cap atop a portion of goat cheese mashed potatoes. Drizzle with remaining chimichurri sauce and add extra salt, pepper, and red pepper flakes for seasoning.
FAQ
Can I use other herbs instead of cilantro?
Yes, you can substitute cilantro with parsley or another herb of your choice for the chimichurri.
What if I don’t have red wine vinegar?
You can use white wine vinegar or apple cider vinegar as a substitute for red wine vinegar in the chimichurri.
Is there a vegetarian option for the broth?
Yes, vegetable broth can be utilized in place of chicken broth for the mashed potatoes to keep it vegetarian.
Can I cook the mushrooms using another method?
Yes, you can roast or sauté the mushrooms if you don’t have a grill.
How can I make the mashed potatoes richer in flavor?
Adding roasted garlic or herbs like chives and thyme can enhance the flavor of the mashed potatoes.
Conclusion
This dish combines the earthy flavor of grilled portobello mushrooms with the creamy richness of goat cheese mashed potatoes, all elevated by the vibrant and zesty cilantro chimichurri sauce. It’s a delightful blend that is perfect for both a casual dinner or a special occasion, offering a beautiful presentation and a burst of flavors that complement each other wonderfully.
More recipes suggestions and combination
Stuffed Portobello Mushrooms
Fill the portobello caps with a mixture of spinach, feta cheese, and breadcrumbs, topped with a drizzle of chimichurri for an extra kick.
Garlic Herb Mashed Cauliflower
Substitute mashed potatoes with mashed cauliflower, mixing in garlic, butter, and herbed cream cheese for a lighter side dish.
Grilled Vegetable Skewers
Use the chimichurri marinade for a variety of vegetables like zucchini, bell peppers, and onions, grilling them until slightly charred.
Herbed Quinoa Salad
Mix cooked quinoa with chopped veggies, feta cheese, and a splash of chimichurri for a refreshing salad.
Chimichurri Grilled Shrimp
Marinate shrimp in chimichurri and grill them for a lively seafood dish that pairs nicely with a side of rice or salad.
