Empty My Fridge
Grilled Chimichurri Portobellos and Goat Cheese Mashed Potatoes
Zutaten
- Olive oil½ Tassen
- Red wine vinegar2 EL
- Cilantro · finely chopped½ Tassen
- Serrano-Chili · minced1
- Garlic · minced, grated4 Zehen
- Oregano1 TL
- Salt2 TL
- Chili flake · flakesnach Geschmack
- Portobello mushroom4
- Potato2
- Butter4 EL
- Goat cheese4 oz
- Vegetable broth½–1 Tasse
Zubereitung
- 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.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
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