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Portobello Mushrooms with Extreme Cheese Mashed Potatoes

 

Came across this recipe and figured it would be a neat way to dress up a normal side dish.

 

3 peeled and cubed, large potatoes

6 Portobello Mushrooms minimum 3 inches in diameter

1 tbsp olive oil

 

In saucepan, cover potatoes with water.  Bring to a boil; reduce heat and cook covered until tender, 10 to 15 minutes.  Drain and mash until smooth.  I added bacon, chives and sour cream as I had a craving, but you can make them as you desire.

Preheat oven to 350 F.  Remove stems from mushrooms and with a small spoon, gently scrape out gills from underside each mushroom.  Place mushrooms, cap side down on baking dish and bake for 5 to 8 minutes or until tender.  Fill each mushrooms cap with mashed potato filling.  Brush each with olive oil and broil on an upper rack until golden, 1 to 2 minutes.

Makes 6 servings and pairs perfectly with a Cabernet Sauvignon

 

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