Stuffed Portobello Mushrooms With Mashed Potatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 400°F.
  • Remove stems from mushrooms and set caps aside. Chop stems finely.
  • Saute stems and garlic in 1 tbs butter over medium high heat until tender.
  • Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
  • In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
  • In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
  • Bake 25 minutes or until heated through.
Advertisement