Grilled Chimichurri Portobellos with Goat Cheese Mashed Pota

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 45 minutes

Ingredientes

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

Instruções

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!

Informação Nutricional

• Calorias: 594
• Gordura Total: 46.2 g
• Gordura Saturada: 15.5 g
• Gordura Trans: 0 g
• Colesterol: 43.6 mg
• Sódio: 1177.3 mg
• Carboidratos Totais: 38.5 g
• Fibra Alimentar: 3.8 g
• Açúcares Totais: 3.5 g
• Proteína: 12 g