Grilled Chimichurri Portobellos and Goat Cheese Mashed Potatoes

Name: Grilled Chimichurri Portobellos and Goat Cheese Mashed Potatoes
Total time: 50 min
Ingredients: ½ cups Olive oil; 2 tbsp Red wine vinegar; ½ cups Cilantro, finely chopped; 1 Serrano pepper, minced; 4 cloves Garlic, minced, grated; 1 tsp Oregano; 2 tsp Salt; to taste Chili flake, flakes; 4 Portobello mushroom; 2 Potato; 4 tbsp Butter; 4 oz Goat cheese; ½–1 cup Vegetable broth

By Pinch of Yum · 50 min

Ingredients

Olive oil½ cups
Red wine vinegar2 tbsp
Cilantro · finely chopped½ cups
Serrano pepper · minced1
Garlic · minced, grated4 cloves
Oregano1 tsp
Salt2 tsp
Chili flake · flakesto taste
Portobello mushroom4
Potato2
Butter4 tbsp
Goat cheese4 oz
Vegetable broth½–1 cup

Instructions

Mix the sauce ingredients (olive oil through red pepper flakes) in a small dish.
Cut the potatoes into quarters and boil for 10 to 15 minutes until very soft. Drain and peel off the skins. Mash them with the broth, butter, goat cheese, garlic and salt.
While the potatoes cook, brush the mushrooms on both sides with a little chimichurri and marinate for 15 to 30 minutes.
Heat a grill pan or grill over medium-high heat. Grill the mushrooms on both sides, brushing with more chimichurri, until soft, browned and marked with grill lines.
Serve each mushroom on a dollop of mashed potato and spoon the remaining chimichurri on top. Season with salt, pepper and red pepper flakes.

Summarized from Pinch of Yum's video. Watch it for the details.

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