Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes
- Reviews 3
Ready In: 45 mins
Serves: 4
Ingredients
Mashed Potatoes
- 1 lb yukon gold potato
- 6 garlic cloves, peeled and left whole
- 1 bay leaf
- 2 tablespoons cream
- 1⁄2 cup parmesan cheese, grated
- 2 large eggs, beaten
- 1⁄4 teaspoon nutmeg, freshly grated
- salt
- white pepper
- 4 portabella mushrooms (5 inches in diameter, stems removed)
Marinade for Mushroom Caps
- 4 teaspoons olive oil
- 2 teaspoons red wine vinegar
- salt & freshly ground black pepper
- 1⁄2 teaspoon fresh thyme, chopped
Mushroom and Onion layer
- 4 teaspoons olive oil
- stems mushroom, finely chopped
- 1⁄2 cup onion, finely chopped
- 1⁄4 cup red wine
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh rosemary, finely minced
- 1 teaspoon fresh thyme, finely minced
- salt & pepper
Directions
- Cook potatoes, garlic and bay leaf in boiling water until very tender.
- Drain. Discard bayleaf.
- Return potatoes to pot and mash till smooth.
- Add cream.
- Cool slightly.
- Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
- Season with salt, white pepper and nutmeg.
- Stir in beaten eggs.
- Set aside.
- 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.
- Set aside.
- Heat 4 tsp olive oil in skillet.
- Add mushroom stems and onions. Saute till soft.
- ADD parsley, rosemary, amd thyme.
- Add red wine and cook til evaporated.
- Season to taste with salt and pepper.
- Bake caps at 400°F for 10 minutes.
- Reduce heat to 350°F.
- Divide onion mixture equally into bottom of caps.
- Mound potato mixture on top.
- Sprinkle with reserved cheese.
- Bake about 25 minutes until potatoes are golden and heated through.
- Enjoy.
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