Darryl Foleys Portabella Potato Recipe

Total Time
1hr 45mins
Prep 20 mins
Cook 1 hr 25 mins

A no messing around bring on the butter lasagna like potato/portabello mushroom/cheese side dish that will fill ya up like a main course.

Directions

  1. In a 9x11 glass roasting pan grease with lots of butter.
  2. Cut potatoes into wedges and lay skin side down till pan has 1 layer.
  3. Wedge the onions and separate; put pieces between the potato wedges.
  4. Put some pats of butter on top, sprinkle with fresh pepper and seasoning.
  5. Salt; cover pan with tin foil and bake at 375 till potatoes are fork tender.
  6. Wash mushrooms and drain. Cut the tips off the stems and slice the mushrooms 1/4-inch thick. In a large skillet add a large pat of butter.
  7. Add all the mushrooms. (The pan will be just heaping over but don`t worry).
  8. Add the minced garlic, pepper and a dash of hickory smoke salt.
  9. Cover the pan with a large lid from a pot and reduce the mushrooms down over medium-high heat stirring occasionally; set aside when done.
  10. Slice the whole brick of cheese into 5/8-inch slices set aside.
  11. When the potatoes are done, remove the foil and place under the broiler.
  12. To crisp up the potatoes when nicely browned pour the mushrooms on top.
  13. Bake another 10 minutes then cover the top with the cheese.
  14. One layer of the slices should do it with a few left over for you and the kids. Sprinkle some parmesan or ramano cheese on top and put under the broiler and watch it like a hawk till cheese is fully melted and just lightly browned on top, your done!
  15. Goes good with a prime rib roast and allow time for a big nap after dinner!

Reviews

(1)
Most Helpful

Yum! So tasy, and very easy. I used plain salt, as I didn't have seasoned. I also used olive oil instead of butter, and went very light on the cheese. Next time around I might sautee the onions with the mushrooms so they are a little more caramalized in the final product.

francoroni May 24, 2011

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