Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes

"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."
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  • 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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  1. Jane S.
    This is a great recipe! A bit hard to follow but I will make it again. Thanks for sharing.
  2. B-Roo
    Great blend of flavors...even the kids loved it.
  3. TheDiva1959
    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!


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