Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes

Made This Recipe? Add Your Photo

Total Time
45mins
Prep
20 mins
Cook
25 mins

Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cook potatoes, garlic and bay leaf in boiling water until very tender.
  2. Drain. Discard bayleaf.
  3. Return potatoes to pot and mash till smooth.
  4. Add cream.
  5. Cool slightly.
  6. Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
  7. Season with salt, white pepper and nutmeg.
  8. Stir in beaten eggs.
  9. Set aside.
  10. Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
  11. Set aside.
  12. Heat 4 tsp olive oil in skillet.
  13. Add mushroom stems and onions. Saute till soft.
  14. ADD parsley, rosemary, amd thyme.
  15. Add red wine and cook til evaporated.
  16. Season to taste with salt and pepper.
  17. Bake caps at 400°F for 10 minutes.
  18. Reduce heat to 350°F.
  19. Divide onion mixture equally into bottom of caps.
  20. Mound potato mixture on top.
  21. Sprinkle with reserved cheese.
  22. Bake about 25 minutes until potatoes are golden and heated through.
  23. Enjoy.