Portobello Mushrooms and Sour Cream and Chive Potatoes #SP5
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 fresh portabella mushrooms
- 29.58 ml olive oil
- 473.18 ml romano cheese
- 473.18 ml dry breadcrumbs (I suggest Japanese Style Bread Crumbs by Panko)
- 473.18 ml Simply Potatoes Sour Cream and Chive Mashed Potatoes
directions
- Preheat your oven to 400.
- Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
- In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
- Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
- In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
- In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
- Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.
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