Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes

Recipe by conniecooks
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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