Name: Portobello 'Steaks' with Chimichurri & Greek-Style Cheese with mashed potatoes & roasted bell pepper
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 500 g Potatoes; 4 piece Portobello mushroom; ½ piece Red chili pepper; 20 g Fresh flat leaf parsley, coriander & oregano; 1 piece Garlic; 1 piece Red onion; 1 sachet(s) Peruvian-style spice mix; 1.5 teaspoon Smoked paprika; 1 piece Bell pepper; 50 g Greek-style cheese; 20 g Salted almonds; 2 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; ½ tablespoon [Plant-based] butter; 2 teaspoon Red wine vinegar; 2 teaspoon Mustard; 50 milliliters Water; to taste Salt and pepper

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Recipes

Portobello 'Steaks' with Chimichurri & Greek-Style Cheese

with mashed potatoes & roasted bell pepper

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Chimichurri is a vibrant Argentinian sauce made with fresh herbs, chili, garlic, vinegar, and olive oil. It pairs perfectly with grilled meats, veggies, or is great even as a zesty marinade!

Tags:

Veggie

•Calorie Smart

•Extra Veggies

Allergens:

Melk (inclusief lactose)

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Potatoes

2 piece

Portobello mushroom

¼ piece

Red chili pepper

10 g

Fresh flat leaf parsley, coriander & oregano

½ piece

Garlic

½ piece

Red onion

½ sachet(s)

Peruvian-style spice mix

¾ teaspoon

Smoked paprika

½ piece

Bell pepper

25 g

Greek-style cheese

10 g

Salted almonds

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

¼ tablespoon

[Plant-based] butter

1 teaspoon

Red wine vinegar

1 teaspoon

Mustard

25 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2764 kJ

Calories661 kcal

Fat34.3 g

Saturated Fat9.6 g

Carbohydrate63.8 g

Sugar13.6 g

Dietary Fiber15.1 g

Protein19 g

Salt1.8 g

Potassium1186.3 mg

Calcium25.5 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Baking Sheet with Baking Paper

•Spatula

•Fryingpan with lid

•Small Bowl

•Potato Masher

Cooking Steps

Preheat the oven to 220°C.
Peel or thoroughly wash the potatoes and cut them into rough pieces. Transfer to a pot or saucepan and cover with water.
Boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain.
Mash the potatoes with the butter and a splash of cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper. Set aside until serving, covered.

Meanwhile, cut the bell pepper into strips.
Transfer to a parchment-lined baking sheet and lightly drizzle with olive oil. Season generously with salt, then toss well to coat.
Roast in the oven for 10 - 15 minutes, tossing halfway.
In a small bowl, combine the Peruvian-style spices with a drizzle of olive oil and the smoked paprika. Coat the portobello with this oil.

Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the portobello for 3 minutes per side, pressing down with a spatula. Deglaze with the water (see pantry for amount). Fry for 8 - 9 minutes, covered. Remove the lid and fry for 1 more minute.
Meanwhile, chop the onion and crush or mince the garlic.
Deseed the red chili pepper* and then chop it into thin rings.

*Take care, this ingredient is spicy! Use as preferred.

Finely chop the fresh herbs.
In a small bowl, combine the herbs with the onion, garlic, chili pepper, red wine vinegar and extra virgin olive oil. Season to taste with salt and pepper.
Roughly chop the almonds. Slice the portobello.
Serve the mashed potatoes and bell pepper on plates. Top with the portobello. Drizzle with the chimichurri and garnish with the almonds. Crumble over the Greek-style cheese.