Empty My Fridge
Grilled Chimichurri Portobellos and Goat Cheese Mashed Potatoes
Ingredientes
- Olive oil½ tazas
- Red wine vinegar2 cdas.
- Cilantro · finely chopped½ tazas
- Serrano pepper · minced1
- Garlic · minced, grated4 dientes
- Orégano1 cdta.
- Salt2 cdtas.
- Chili flake · flakesal gusto
- Portobello mushroom4
- Potato2
- Butter4 cdas.
- Queso de cabra4 oz
- Vegetable broth½–1 taza
Preparación
- 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.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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