Grilled mushrooms CAN be the star of your grill this summer, and not just for vegetarians or vegans, in case you were wondering.
This meatless meal is a real beauty. Portobellos get a nice soak in quick, vibrant, and very punchy chimichurri before heading to the grill, where they become both tender and flavorful and kind of meaty in a mushroom way. Those grill marks, I’m telling you.
And because we like to keep things extra, these chimichurri portobellos should 100% absolutely be served on top of a mountain creamy goat cheese mashed potatoes. The tangy-creamy of the goat cheese with the earthy-umami of the mushrooms… it WORKS. It really works.
Your chimichurri takes five seconds to whip together.
Your mushrooms look and smell like a restaurant on the grill.
And the combo of everything together…
Am I getting emotional about…