Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes

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.

subheading: Cilantro Chimichurri and Mushrooms:

½ cup olive oil

2 tablespoons red wine vinegar

½ 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

subheading: Mashed Potatoes:

2 large russet potatoes

4 tablespoons butter

4 ounces goat cheese

½ to 1 cup chicken or vegetable broth

1 clove garlic, grated

1 teaspoon salt

Directions at pinchofyum.com

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