Potato and Corn Stuffed Portabella Caps
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
8 large caps
- Serves:
- 4
ingredients
- 2 tablespoons margarine or 2 tablespoons butter
- 1⁄4 cup chopped red bell pepper
- 1 garlic clove, minced
- 1 1⁄4 cups water
- 1 cup frozen corn
- 1 1⁄3 cups instant mashed potatoes (instant)
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 cup sliced green onion
- 2 ounces shredded cheddar cheese
- 8 portabella mushroom caps (4 inch)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Melt margarine in medium saucepan over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. Add water; bring to a boil. Add corn; boil 2 minutes. Remove from heat. Add potato flakes, milk and 1/2 tsp salt; stir until liquid is absorbed. Add onions and cheese; mix well. Return to heat; heat 1 to 2 minute or until cheese is melted and mixture is hot. Remove from heat; cover to keep warm.
- Meanwhile, heat gril. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
- When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals. Cook 8-10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
- Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle wth additional cheese.
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