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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 7 |
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This is from a wonderful Veggie Blog by Adrienne Davis. She believes that just because you don't eat meat, you can still eat wonderful tasty food and she proves it. Ingredients:
ingredients |
1 pound baby potatoes, such as red bliss and yukon gold |
1 tablespoon extra virgin olive oil |
2 garlic cloves, minced |
1/2 pound mushrooms, sliced or chopped (i used black trumpet chanterelles, but creminis would work too) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 pound extra sharp cheddar (goat's milk cheddar preferred) |
1 tablespoon butter |
3 tablespoons soy milk |
Directions:
1. Directions:
2. Put unpeeled, uncut potatoes in a pot of water to cover them and cook over medium-high heat for about 20 to 25 minutes, until tender. Drain and set aside to cool.
3. Meanwhile, heat extra virgin olive oil over medium heat in a large skillet. Add garlic and cook 1 to 2 minutes being carefully not to let garlic burn. Add mushrooms, salt and pepper, and saute until all liquid has evaporated, about 10 minutes. Remove from heat and set aside.
4. When potatoes are cooled, gently remove the flesh, leaving shell in-tact. Depending on the size of the potatoes, you can use a melon baller or teaspoon.
5. Mash the potato flesh in a small pot over medium-low heat. Add cheese, butter and milk, and stir until combined. Fold in mushrooms and mix well. As soon as cheese is melted and incorporated, remove from heat.
6. Preheat broiler. Put potato shells on a baking sheet coated with cooking spray. Pipe or spoon the potato/cheese/mushroom mixture into the shells. Broil for 3 to 5 minutes until the tops are browned and bubbling. Eat hot!
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