Portobello 'Steaks' with Chimichurri & Greek-Style Cheese
with mashed potatoes & roasted bell pepper- Milk (including lactose)
- Amandelnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
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!
Ingredients
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
(Contains: Milk (including lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
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
Utensils
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.
