I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an herb sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.
INGREDIENTS
Cilantro Chimichurri and Mushrooms
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
1 small red serrano pepper, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
red pepper flakes to taste
4 portobello mushroom caps
Mashed Potatoes:
2 large russet potatoes
4 tablespoons butter
4 ounces goat cheese
1/2 – 1 cup chicken or vegetable broth
1 clove garlic, grated
1 teaspoon salt
