Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes

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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.

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.
Most Helpful

4 5

Great blend of flavors...even the kids loved it.

4 5

This is great! And easy. We especially loved the marinade. I did over cook them, my own fault, but added a little Cranberry finishing sauce as a fix. Yum yum yum! Thanks for posting!