Total Time
25mins
Prep 10 mins
Cook 15 mins

Official Contest Entry: Simply Potatoes 5Fix. Baby portabella mushroom caps filled with roasted red pepper, sun dried tomatoes, crispy hashbrowns, and smothered in browned asiago cheese. Great appetizer or lunch bites with a salad. delicious, fool proof, and always the first to go at party's.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cook the Simply Potatoes hash browns to extra crispy, per package directions.
  3. Arrange the mushroom caps, upside down, on a cookie sheet. For a crispier bottom, brush caps with oil before putting on the cookie sheet.
  4. Cut sun dried tomatoes and roasted red peppers into /4 inch strips, then into piece that fit inside the mushroom caps.
  5. Arrange 2-3 pieces of each tomatoes and peppers inside the mushroom caps, evenly distributed until gone.
  6. ext, take the semi cooled hash browns and stack in the next layer on top of the tomatoes and peppers, about a tablespoon per cap.
  7. Then take a small hand full of Asiago cheese and covered each cap. Should look like a pyramid.
  8. Bake for 5-20 minutes, until cheese is melted and browned on top.