Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes Recipe - Pinch of Yum
Our recipes, your inbox. Sign up

Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes

42 reviews / 5 average

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.

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.

Chimichurri in a bowl.

Your mushrooms look and smell like a restaurant on the grill.

Portobello mushrooms on the grill.

And the combo of everything together…

Grilled portobello mushroom on goat cheese mashed potatoes.

Am I getting emotional about grilled portobellos and chimichurri and goat cheese potatoes right now? Maybe.

Happy to report that my family loved these – including fickle toddler and an often-vegetarian-suspicious husband. And while I do love these on the grill (summer, don’t go!), they also work just as well on the stovetop if you happened to have a grill fire four weeks ago that has yet to be cleaned up due to laziness. Or no? That’s just me?

Grilled portobello sliced on top of goat cheese mashed potatoes.

Check Out Our Video For How To Make Grilled Chimichurri Portobellos:

Click here to see the step-by-step web story instructions for this recipe!

I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an herb sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Portobello mushroom on a bed of mashed potato.

Grilled Chimichurri Portobellos with Goat Cheese Mashed Potatoes

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 4 1x


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.



Cilantro Chimichurri and Mushrooms

  • 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

Mashed Potatoes:

  • 2 large russet potatoes
  • 4 tablespoons butter
  • 4 ounces goat cheese
  • 1/21 cup chicken or vegetable broth
  • 1 clove garlic, grated
  • 1 teaspoon salt 


  1. Chimichurri: Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.
  2. 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. 
  3. Marinade: While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes. 
  4. 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.
  5. 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!


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Vegetarian
  • Method: Grill
  • Cuisine: American

Keywords: mushrooms, meatless dinner, mushroom steak, chimichurri, mashed potatoes

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our collection of delicious mushroom recipes. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Pinch of Yum Logo

    Mushrooms are my favorite and I love them in any and every form, but those goat cheese potatoes steal the show for me! What a brilliant way to make mashed potatoes. Will try this recipe – with shiitake or regular button mushrooms though, as portobello are hard to find :/

  2. Pinch of Yum Logo

    What a great summer (or anytime) meal! I really enjoy so many of your recipes. I’ve changed my diet over the years to include meat/animal protein only occasionally. This recipe is my idea of a feast — thank you!

  3. Pinch of Yum Logo

    One think many people don’t know is eating mushrooms potentially boost testosterone and the immune system. This is why it’s important to eat healthy and have portion sized meals. And to talk about goat cheese, I haven’t had that in a New York minute. If I have my facts straight, I believe Portobello and shiitake mushroom combined are the two main mushrooms that are possibly known to boost the immune system and suppress cancer. 🙂

  4. Pinch of Yum Logo

    Loved the concept for grilled portobello & chimi. Will try it soon.
    Any guidelines on a suggestion for “goat cheese” for the mash. Wikipedia alone lists over 100 varieties. My wife is dairy limited and we rely on goat cheese to provide our choices.

      1. Pinch of Yum Logo
        Mark E. Ross

        Since the pandemic hit, I’ve been cooking much more as I’m retired and my wife is working from the house. This recipe is out of this world! The goat cheese in the mashed potatoes is 4 star restaurant worthy.
        I paired this with roasted Brussel sprouts.

  5. Pinch of Yum Logo
    Frank Pascal

    Lindsay this looks absolutley fantastic, and I can’t wait to try it. My friends and I are looking at your blog, and it looks great. One my friends is a chef, and he thinks it looks amazing. This blog will assist me on my Vegan journey, which I have just begun. Thank you!

  6. Pinch of Yum Logo

    Made this last night and it was so good. Only comment would be to double the sauce. It’s delicious and we wanted MORE.

  7. Pinch of Yum Logo

    I made these delicious portobello’s yesterday and it was a feast. So full of flavor! Since we are eating vegan I changed it up a little: instead of goat cheese I used a plant based cheese (dûhh) and no butter! I also made a mash of oven roasted cauliflower and celeriac with a teaspoon of cumin and garlic powder each instead of the mashed potato’s, because I wanted some more vegetables. It turned out great. I am a real fan of POY, thanks for all the great recipes and the fun and honest blogs!

  8. Pinch of Yum Logo

    This looks off the charts as always. Can this chimichurri be frozen if you make a double batch?

  9. Pinch of Yum Logo

    Delicious!! My husband is not always on board for a meatless meal, but raved about this and agreed he would eat it “anytime”. This is definitely going into our rotation. Thank you!👏🏼

  10. Pinch of Yum Logo

    I’ve been making your recipes for years and this is without a doubt your BEST yet. Next level flavours… soooo good. Thank you!

  11. Pinch of Yum Logo

    I made this for dinner last night and it was delicious!! I think I’ll have to use goat cheese in all of my mashed potatoes from now on

  12. Pinch of Yum Logo

    This looks amazing! Thank you so much for the frequent vegetarian posts. We only eat meat on special occasions and really appreciate new veg recipes.

  13. Pinch of Yum Logo

    I went vegetarian this year, and one of the things I miss most is steak + mashed potatoes. This hit the spot!! It’s obviously not the exact same thing, but this is such a flavor bomb and the texture is perfect. I ended up making garlic mashed potatoes instead because I was really craving them, but I’m definitely trying the goat cheese potatoes next time. A keeper for sure!

  14. Pinch of Yum Logo

    Made this tonight and it was absolutely delicious! We don’t like goat cheese so I used Labneh and veg. broth since we’re vegetarian. So much flavor! I also used cilantro and a green serrano since I didn’t see red ones. Will surely fix again and soon!

  15. Pinch of Yum Logo

    This meal was so so good! I loved the addition of the goat cheese in the mashed potatoes and the portobello coated in that chimichurri was just delicious. I will definitely be making this again. It was so quick to boot!

  16. Pinch of Yum Logo

    I can’t believe I’d never had goat cheese in mashed potatoes. My husband and I were seriously licking the bowl. They went so well with the chimichurri and portobello. So flavorful! Thanks for the great recipe!

  17. Pinch of Yum Logo

    I’ve been looking for some new recipes to throw in the line-up and this didn’t disappoint! The tang of the goat cheese goes great with the chimichurri. Will definitely make again. Thx!

  18. Pinch of Yum Logo

    This recipe is amazing!! I made it this weekend and it was the perfect combination of light and a little decadent with the potatoes. Thanks for sharing.

  19. Pinch of Yum Logo

    Made this recipe tonight and it was DELICIOUS! Even my meat-loving husband said he would gladly have it again. Thanks for a great recipe.