Judy Wellington
Grilled Chimichurri Portobellos with Goat Cheese Mashed Pota
4 servings
분량15 minutes
활동 시간45 minutes
총 시간재료
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
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
방향
Chimichurri
Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.
Potatoes
Cut potatoes into quarters and boil for 10-15 minutes until very soft. Drain and pull the skins off. Mash and mix with broth, butter, goat cheese, garlic, and salt.
Marinade
While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes.
Mushrooms
Heat a grill pan or grill over medium high heat. Add mushrooms and grill on both sides, brushing with more chimichurri, until soft and yummy and browned up with nice grill marks.
Done
Serve up a mushroom steak on a dollop of creamy potatoes and – you guessed it – spoon the last of your chimichurri over the top. Salt, pepper, red pepper flake it… and you’re good to go!
영양 정보
1회 제공량
-
칼로리
594
지방 전체
46.2 g
포화 지방
15.5 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
43.6 mg
나트륨
1177.3 mg
탄수화물 전체
38.5 g
식이섬유
3.8 g
총 당류
3.5 g
단백질
12 g
4 servings
분량15 minutes
활동 시간45 minutes
총 시간