Potato Stuffed Portabellas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Rich mashed potatoes, peppery arugula and nutty swiss cheese make these stuffed mushrooms a filling and tasty main dish for both vegetarians and non-vegetarians alike. A simple marinated tomato salad makes a nice side dish for these tasty mushrooms. **Ingredients were whipped out and recipe had to be rebuilt** Ingredients:
1/2 lb fingerling potato, cut in half |
1/2 teaspoon salt, divided |
1/3 cup low-fat ricotta cheese |
1/8-1/4 cup milk |
1/2 tablespoon butter |
1/4 garlic clove, minced |
1 tablespoon olive oil |
1/4 sweet onion, chopped |
2 cups arugula |
2 portabella mushrooms, large |
2 slices swiss cheese |
Directions:
1. Pre-heat oven to 400*F.
2. To a pot of boiling water add 1/4 teaspoon salt and potatoes; simmer 20 minutes till fork tender.
3. While potatoes are cooking heat olive oil in medium pan and saute onion till lightly browned, add arugula to the onions and saute just till wilted. Set aside.
4. Use damp cloth to clean portabella caps, gently remove gills and stems with a spoon. Set aside.
5. Drain Potatoes and return to pot. Mash the potatoes, then stir in ricotta, milk, butter, garlic and remaining salt. **Potatoes should be very thick, be careful not to add to much milk.**.
6. Fold sauteed onions and arugula into the potatoes.
7. Stuff mushroom caps with mashed potatoes and arugula mixture, topping each with a slice of Swiss cheese. Bake 20-30 minutes till heated through and cheese is melted with just a little browning.
8. Serve hot. A marinated tomato salad makes a nice side.
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