Grilled Chimichurri Portobellos are a fantastic dish for anyone looking to explore the vibrant flavors of Argentine cuisine while enjoying a healthy and satisfying meal. Whether you’re a vegetarian, a grill master, or simply a lover of delicious food, this recipe is perfect for you! It combines the meaty texture of portobello mushrooms with a zesty chimichurri sauce, making it a must-try for your summer grilling adventures. Did you know? Chimichurri sauce is traditionally made with parsley, garlic, vinegar, and olive oil, originating from Argentina. Now, let’s dive into this mouth-watering recipe!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 Servings | 15 Minutes | 10 Minutes | 25 Minutes | 350 |
Ingredients
- 4 large portobello mushrooms
- 1 cup chimichurri sauce (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup goat cheese, crumbled
- 2 pounds potatoes, peeled and diced
- 1/4 cup milk
- 2 tablespoons butter
- Fresh parsley, for garnish
Instructions
Step 1:
Start by preparing the chimichurri sauce if you’re making it from scratch. Combine 1 cup of fresh parsley, 2-3 cloves of garlic, 1/2 cup of olive oil, 1/4 cup of red wine vinegar, and a pinch of salt in a food processor. Blend until smooth. Adjust seasoning to taste.
Step 2:
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills using a spoon. Brush the mushrooms with olive oil and season with salt and pepper.
Step 3:
Marinate the portobello mushrooms in half of the chimichurri sauce for at least 15 minutes. This allows the mushrooms to soak up the vibrant flavors of the sauce.
Step 4:
While the mushrooms are marinating, bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.
Step 5:
Mash the potatoes with milk and butter until smooth and creamy. Gently fold in the crumbled goat cheese. Season with salt and pepper to taste.
Step 6:
Preheat your grill to medium-high heat. Place the marinated portobello mushrooms on the grill, gill side down. Grill for about 5-7 minutes, then flip and grill for an additional 3-5 minutes.
Step 7:
Serve the grilled portobello mushrooms on a plate, topped with the remaining chimichurri sauce and a side of goat cheese mashed potatoes. Garnish with fresh parsley for an extra pop of color.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 30mg |
| Sodium | 400mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 4g |
| Protein | 10g |
Tips and Variations
- Swap the cheese: For a vegan option, use cashew cheese or a dairy-free alternative in the mashed potatoes.
- Herb Infusion: Add fresh herbs like thyme or rosemary to the chimichurri for a unique flavor twist.
- Grilled Vegetables: Serve with a side of grilled vegetables for a colorful and healthy addition.
- Storage: Leftover mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the grill.
- Pair it Up: This dish pairs beautifully with a crisp salad or a glass of Malbec wine.
Kitchen Equipment Needed
- Grill or grill pan
- Food processor
- Large pot for boiling
- Masher or fork for mashing potatoes
- Mixing bowl
- Spatula or tongs for flipping mushrooms
Grilled Chimichurri Portobellos are not just a meal; they are an experience, bursting with flavor and perfect for any outdoor cooking occasion. Whether you’re hosting a summer barbecue or enjoying a quiet dinner at home, this dish is sure to impress. Don’t forget to share this recipe with your friends and subscribe to the blog for more delicious ideas!
FAQ:
Q: Which side of portobello to grill first?
A: It’s best to start by grilling the gill side down first. This allows the juices to be absorbed into the mushroom, making it more flavorful and juicy.
Q: What is the difference between Mexican chimichurri and Argentinian chimichurri?
A: While both sauces are herb-based, Mexican chimichurri often includes ingredients like lime juice and jalapeños, giving it a spicier kick, whereas Argentinian chimichurri is typically made with parsley, garlic, vinegar, and olive oil without the heat.
Q: What is portobello steak made of?
A: Portobello steak is made from large portobello mushrooms, which are grilled or cooked to create a hearty, steak-like texture and flavor, making it a popular plant-based alternative in various dishes.
Q: Can I use a different type of mushroom for this recipe?
A: Absolutely! While portobello mushrooms are preferred for their meaty texture, you can use other types like shiitake or cremini mushrooms for a different flavor profile.
Q: How do I ensure my portobello mushrooms don’t become soggy on the grill?
A: Make sure to marinate the mushrooms for a shorter time (about 15-30 minutes) and avoid overcooking them on the grill. This will help retain their firmness and prevent them from becoming too soggy.
Q: Can I make chimichurri sauce ahead of time?
A: Yes! Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week. The flavors will actually deepen and improve as it sits.
Q: Is this recipe suitable for meal prep?
A: Definitely! Grilled Chimichurri Portobellos and goat cheese mashed potatoes make an excellent meal prep option. Just store the components separately in airtight containers in the fridge and reheat when ready to serve.
