Grilled Chimichurri Portobello Served With Garlic Mashed Potatoes

Serves: 4 Prep Time: 20 min. Cook Time: 20 min.

Ingredients:

1/2 cup parsley

4 garlic cloves

2 small red chili peppers (with seeds removed)

1 Tbs oregano

1 tsp salt

red pepper flakes to taste

4 rustic potatoes, peeled and quartered

3 Tbsp butter

2 cloves of garlic, minced

1/4 cup of half and half (may substitute with milk)

salt and pepper to taste

Directions:

Mix in food processor: parsley, garlic cloves, red chili peppers, oregano, salt, and red pepper flakes. Add 1/2 cup olive oil and 2 tbsp red wine vinegar to Chimichurri sauce. Brush a small amount of mixture on 4 portobello mushrooms and marinate for 15 minutes. Grill portobellos for 5-7 minutes on each side, until tender. Serve portobellos with remaining Chimichurri sauce on top, paired next to garlic mashed potatoes.

Garlic Mashed Potatoes: Boil potatoes and garlic for 20 minutes. Beat potatoes and garlic in electric mixer or mash by hand using a potato masher. Add butter, then half and half. Blend for 5 min. or until light and fluffy. Add salt and pepper to taste.

Enjoy! ❤