Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes

These Grilled Chimichurri Portobellos are a perfect balance of earthy, meaty mushrooms soaked in a bright, herby chimichurri marinade and served over a cloud of creamy goat cheese mashed potatoes. The combination of flavors – the tangy chimichurri, the umami-rich mushrooms, and the smooth, tangy potatoes – makes for a comforting yet elegant vegetarian dish that feels like a true indulgence.

It’s an ideal dish for grilling season, bringing together fresh herbs, savory mushrooms, and creamy potatoes. The dish is versatile enough for a cozy weeknight dinner or a stylish gathering with friends. Serve it alongside a crisp green salad, and you’ve got a well-rounded, unforgettable meal that showcases the best of bold flavors and textures.

Full Recipe:

For the Chimichurri:

1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 cup red wine vinegar

3 cloves garlic
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon salt
1/2 cup olive oil

For the Portobellos:

4 large portobello mushrooms, stems removed
1/2 cup chimichurri (from above)

For the Goat Cheese Mashed Potatoes:

2 pounds Yukon gold potatoes, peeled and cubed
4 ounces goat cheese
1/2 cup milk or cream

1/4 cup butter
Salt to taste

Directions:

Prepare the Chimichurri: In a food processor, combine parsley, cilantro, red wine vinegar, garlic, oregano, red pepper flakes, and salt. Pulse until finely chopped. Slowly add the olive oil until the mixture is well combined and slightly chunky. Reserve half for serving and marinate the mushrooms with the remaining half.
Marinate the Mushrooms: Place the portobello mushrooms in a shallow dish and pour half of the chimichurri over them. Let them marinate for at least 30 minutes.
Make the Mashed Potatoes: In a large pot, boil the cubed potatoes until tender, about 10-15 minutes. Drain and mash the potatoes with goat cheese, milk, butter, and salt until smooth and creamy.

Grill the Mushrooms: Preheat the grill to medium-high heat. Grill the marinated portobellos for 5-7 minutes on each side until tender and slightly charred.
Serve: Place the grilled portobello mushrooms over a bed of the goat cheese mashed potatoes. Drizzle with the reserved chimichurri sauce.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 320 kcal per serving | Servings: 4 servings

Recipe Background and Inspiration

This recipe is all about bold flavors and vibrant presentation. Inspired by South American chimichurri, a fresh herb sauce traditionally served with grilled meats, this dish reimagines the flavors in a vegetarian-friendly way. Portobello mushrooms make an excellent meat substitute due to their hearty texture and ability to soak up marinades. Pairing these juicy, herb-infused mushrooms with creamy goat cheese mashed potatoes elevates the dish to a new level of comfort, adding a delightful richness and tanginess.

Chimichurri Sauce – The Flavor Star

The chimichurri is the key to this recipe’s flavor. Made from fresh parsley and cilantro, garlic, red wine vinegar, and olive oil, it’s a simple yet powerful marinade that provides a burst of freshness to the mushrooms. It adds a zesty, herbaceous taste with a bit of a kick from the crushed red pepper, balancing the earthy flavor of the portobellos perfectly.

You can make the chimichurri in advance and store it in the refrigerator, allowing the flavors to meld together and intensify over time. It’s versatile too – you can use any leftovers as a condiment for other grilled vegetables, meats, or as a dressing for salads.

Goat Cheese Mashed Potatoes – A Creamy, Tangy Base

The mashed potatoes in this recipe aren’t your typical mash. Adding goat cheese brings a smooth creaminess and a touch of tang, making every bite rich and flavorful. Yukon gold potatoes are a great choice here because of their buttery texture. To keep the potatoes light and fluffy, make sure not to overmix after mashing, and feel free to adjust the cream and butter to your preferred consistency.

For those who want a little more flavor, you can add herbs like chives or rosemary to the mashed potatoes, or substitute the goat cheese with a creamier cheese like Boursin or even feta for a different twist.

Perfect for All Occasions

This dish is perfect for any occasion – whether it’s a weeknight dinner, a meatless Monday meal, or a special gathering with family and friends. It can be served as a hearty main course or even as a side dish to grilled meats or other roasted vegetables. It’s a vegetarian dish that doesn’t compromise on flavor, and it’s gluten-free too!

You can also easily customize this recipe:

Make It Vegan: Simply substitute the goat cheese with a dairy-free cheese alternative and swap out the butter and cream in the mashed potatoes for plant-based versions.
Amp Up the Spice: Add extra red pepper flakes to the chimichurri or sprinkle in some smoked paprika for a deeper flavor.

Alternative Grains: Serve the grilled portobellos over a bed of quinoa, farro, or brown rice instead of mashed potatoes for a different texture.

Tips for Perfect Grilled Portobellos

Prepping the Mushrooms: Make sure to remove the stems for even grilling and clean them gently with a damp cloth instead of rinsing to prevent them from getting waterlogged.
Marinating Time: While 30 minutes is sufficient, marinating the mushrooms for a couple of hours will allow the flavors to penetrate more deeply. However, don’t leave them in the marinade overnight as they may become too soft.

Grill Heat: Ensure your grill is preheated to medium-high heat. This gives the mushrooms a nice sear and caramelization while keeping them tender inside.

Serving Suggestions

This dish pairs beautifully with a fresh green salad or roasted vegetables like asparagus or carrots for a complete meal.
For a more decadent touch, drizzle the mushrooms and mashed potatoes with a balsamic glaze or sprinkle some freshly grated Parmesan over the top.

If you’re planning a gathering, consider serving the mushrooms in slices for a tapas-style appetizer or side dish.

Wine Pairing

A dish with such a combination of herbaceous, earthy, and creamy flavors deserves a wine that can stand up to it. A crisp Sauvignon Blanc complements the brightness of the chimichurri, while a Pinot Noir enhances the earthiness of the mushrooms. If you’re going for a non-alcoholic pairing, a sparkling water infused with lemon and herbs would be refreshing.

Nutritional Benefits

Portobello Mushrooms: A low-calorie, nutrient-dense ingredient packed with antioxidants, fiber, and B vitamins, making them an excellent substitute for meat in vegetarian dishes.

Parsley and Cilantro: Both herbs are rich in vitamins A, C, and K, as well as antioxidants. They add not only flavor but also nutrient value to the dish.
Yukon Gold Potatoes: These potatoes offer potassium and vitamin C, and they have a naturally buttery flavor that enhances the creaminess without needing excessive amounts of added fats.
Goat Cheese: Known for its tangy taste and creamy texture, goat cheese contains protein and essential fats, and is often easier to digest than cow’s milk cheese.

The Role of Portobello Mushrooms in Vegetarian Cooking

Portobello mushrooms are often a star ingredient in vegetarian dishes due to their meat-like texture and ability to absorb flavors. Their large caps provide a hearty, satisfying bite, making them a great alternative for steak or other grilled meats. They contain natural umami (savory) notes, which mimic the flavor depth of meat, making them an ideal choice for plant-based cooking. Their spongy texture absorbs marinades beautifully, like the chimichurri in this recipe, enhancing their flavor while grilling.

Why Chimichurri?

Chimichurri is a vibrant green sauce originating from Argentina and Uruguay, traditionally used as a marinade or sauce for grilled meats. It is made from fresh herbs, usually parsley and cilantro, combined with garlic, olive oil, and red wine vinegar. The tanginess of the vinegar and the brightness of the herbs are what give chimichurri its distinct taste. This sauce is celebrated not only for its bold flavor but also for its simplicity and versatility – it can be used as a marinade, condiment, or dressing.

In this recipe, the chimichurri acts as both a marinade and a sauce. The portobello mushrooms are soaked in half of the chimichurri to deepen their flavor and then grilled to perfection. The remaining chimichurri is drizzled over the dish at the end for a fresh burst of flavor.

The Goat Cheese Twist

Goat cheese adds a creamy and tangy depth to the mashed potatoes that standard butter or cream alone can’t achieve. Goat cheese is naturally lower in lactose compared to cow’s milk cheeses, and its flavor profile is tangy and earthy, which pairs perfectly with the fresh herbs in the chimichurri and the umami of the mushrooms. If you find goat cheese to be too strong, you can reduce the amount or mix it with a milder cheese like cream cheese or ricotta for a softer flavor.

Variations to Try

Add a Smoky Flavor: For a smoky twist, add a pinch of smoked paprika or cumin to the chimichurri. The smoky notes pair excellently with the grilled flavor of the portobello mushrooms.
Spice It Up: For those who love a bit of heat, try adding chopped jalapeños or serrano peppers to the chimichurri. You can also sprinkle a bit of cayenne pepper into the mashed potatoes for a spicy surprise.

Include Veggie Toppings: While serving, consider adding grilled cherry tomatoes, caramelized onions, or roasted red peppers on top of the mushrooms for added texture, color, and flavor.
Cheese Alternatives: If goat cheese isn’t available or if you’re looking to switch up the flavor, try using feta for a sharper tang, Boursin cheese for extra creaminess and herbs, or a mild blue cheese for a unique twist.

Nutritional Highlights

Low in Carbs and High in Flavor: This dish is naturally gluten-free and lower in carbs compared to traditional potato-based recipes, thanks to the high volume of vegetables and herbs.

Balanced Macros: The mushrooms provide fiber, while the goat cheese gives you a good amount of protein and healthy fats, making it a balanced and filling meal.

Pro Tips for the Best Results

Grilling Techniques: Ensure that your grill is well-oiled or use a grill pan to prevent the mushrooms from sticking. Medium-high heat is best to get a nice char without drying out the mushrooms.
Optimal Chimichurri Texture: The chimichurri should be slightly chunky, not a smooth paste. You can adjust the consistency by adding a bit more olive oil or vinegar as needed. It should be loose enough to coat the mushrooms but thick enough to cling to them while marinating.

Mash Texture Perfection: For the fluffiest mashed potatoes, use a potato masher or a ricer. Avoid over-mixing, as this can make the potatoes gluey. Taste as you go, adjusting the salt, butter, and goat cheese to your preference.

Presentation Tips

Serving Style: For a more elegant presentation, serve each mushroom cap over a generous swirl of mashed potatoes on a plate, then drizzle with chimichurri in a zigzag pattern.
Garnish and Color: For extra visual appeal, garnish with fresh herbs like parsley or cilantro, a sprinkle of crumbled goat cheese, or thinly sliced radishes for a pop of color.

Family-Style Presentation: If you’re serving a crowd, plate the mashed potatoes on a large serving dish, arrange the mushrooms on top, and drizzle with chimichurri. This makes for a great centerpiece on the table.

Storage and Reheating

This dish is best enjoyed fresh, but you can make parts of it ahead of time:

Chimichurri Sauce: Make up to 3 days ahead. Store it in an airtight container in the fridge and bring it to room temperature before using.

Mashed Potatoes: You can prepare the mashed potatoes a day in advance. When reheating, add a bit of milk or cream to loosen them up.
Grilled Mushrooms: These are best grilled fresh for maximum flavor and texture, but you can marinate them up to 24 hours ahead and store them covered in the refrigerator.

Serving for a Crowd or Meal Prep

This recipe doubles or triples easily, making it perfect for gatherings or meal prep:

Scaling the Recipe: If you’re cooking for a larger group, simply scale up the ingredients accordingly. You may need to grill the mushrooms in batches to avoid overcrowding.
Meal Prep Tip: The individual components (chimichurri, mashed potatoes, and marinated mushrooms) can be prepped ahead of time and stored separately, making it easy to throw together when you’re ready to cook.

Fun Facts and Cooking Tidbits

Mushroom Trivia: Portobello mushrooms are actually just mature cremini mushrooms. As they grow, they develop a meatier texture and deeper flavor.

Herbs Galore: Chimichurri can be made with different herb combinations, such as using all parsley, adding mint for a sweeter flavor, or even incorporating a bit of arugula for a peppery twist.
Potato Varieties: Yukon gold potatoes are preferred for mashed potatoes due to their buttery flavor and creamy texture. If you can’t find Yukon gold, you can use russet potatoes for a fluffier mash or red potatoes for a more rustic texture.

Conclusion – A Flavor-Packed Journey

The Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes recipe is a celebration of simple ingredients transformed into something special. The freshness of the chimichurri, the earthiness of the mushrooms, and the creaminess of the goat cheese mashed potatoes create a memorable flavor experience. It’s a great way to enjoy a vegetarian meal that’s hearty, satisfying, and bursting with flavor – perfect for impressing your family, guests, or just treating yourself to a delicious home-cooked meal.