Empty My Fridge
Grilled Chimichurri Portobellos and Goat Cheese Mashed Potatoes
Ingredientes
- Olive oil½ xícara
- Red wine vinegar2 colheres de sopa
- Cilantro · finely chopped½ xícara
- Pimenta serrano · minced1
- Garlic · minced, grated4 dentes
- Orégano1 colher de chá
- Salt2 colheres de chá
- Chili flake · flakesa gosto
- Portobello mushroom4
- Potato2
- Butter4 colheres de sopa
- Goat cheese4 oz
- Vegetable broth½–1 xícara
Modo de preparo
- 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.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.