Stuffed Portobello Mushrooms With Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Resers Fine Foods entered it in Costco's Smart Cooking book. I modified it as I don't care for goat cheese. Ingredients:
6 portabella mushrooms |
5 teaspoons garlic, chopped |
4 tablespoons butter, melted |
1 tablespoon olive oil |
2 cups potatoes, mashed |
1/2 teaspoon thyme |
1/2 cup chives, chopped |
1/2 cup parmesan cheese (or another) |
2 tablespoons romano cheese, shredded |
8 slices bacon, crumbled |
2 cups breadcrumbs |
1/2 cup gruyere cheese, grated |
1/4 cup parsley, fresh chopped |
salt |
pepper |
Directions:
1. Preheat oven to 400°F.
2. Remove stems from mushrooms and set caps aside. Chop stems finely.
3. Saute stems and garlic in 1 tbs butter over medium high heat until tender.
4. Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
5. In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
6. In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
7. Bake 25 minutes or until heated through.
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