Portobello 'Steaks' with Chimichurri and Mash
with Greek-style cheese and bell pepper
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
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)
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
1.25 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¼ tablespoon
[Plant-based] butter
1 teaspoon
Red wine vinegar
1 teaspoon
Mustard
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C. Peel or thoroughly wash the potatoes and cut them into rough pieces. Transfer them to a pot or saucepan and submerge them with water.
- Boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- Cut the bell peppers into strips. Transfer the bell pepper to a parchment-lined baking sheet and light 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 spices, a drizzle of olive oil, and smoked paprika. Spread the herb oil over the portobello, making sure it's evenly covered.
- Heat a light drizzle of olive oil in a frying pan. Add the portobello and press down with a spatula. Fry the portobello for 3 minutes per side. Deglaze with 25 ml water per person, then cover with a lid and fry for another 8 - 9 minutes. Remove the lid and fry for an another minute.
- Meanwhile, crush or mince the garlic and finely chop the onion and fresh herbs.
Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.
- Cut off the top of the red chilli pepper*, then roll it in your hands to release the seeds. Allow the seeds to fall out as desired, then chop the pepper into thin rings.
- Mix the fresh herbs, onion (see Tip) , garlic, and red chilli pepper with red wine vinegar and extra virgin olive oil in a small bowl. Season to taste with salt and pepper.
- Mash the potatoes with the butter and a splash of the cooking liquid as preferred.
- Stir in the mustard and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Tip: If you don't like raw onion, fry it with the portobello instead.
- Roughly chop the salted almonds. Serve the mash and bell pepper on deep plates.
- Slice the portobello and serve it on top.
- Drizzle the chimichurri over it and garnish with the salted almonds.
- Crumble over the Greek-style cheese.