Baked Portabella with Cheddar-Garlic Mashed Potatoes
Courtesy of Mushroom Council
Servings: 24
Prep Time: 20 Min.
Cook Time: 15 Min.
Prep Time: 20 Min.
Cook Time: 15 Min.
What you need:
* 3 sticks butter
* 24 (about 2.5 oz. ea.) Portabella mushrooms (stems reserved for other use)
* salt
* freshly ground black pepper
* 1 lb. 5 oz. Cheddar cheese, shredded, divided
* 3 quarts well-seasoned hot garlic mashed potatoes
* thinly sliced chives, for garnish
* 24 (about 2.5 oz. ea.) Portabella mushrooms (stems reserved for other use)
* salt
* freshly ground black pepper
* 1 lb. 5 oz. Cheddar cheese, shredded, divided
* 3 quarts well-seasoned hot garlic mashed potatoes
* thinly sliced chives, for garnish
What to do:
1. Melt 3 sticks butter.
2. Brush each portabella cap with butter; season well with salt and pepper. Arrange on a sheet pan.
3. Bake at 500°F until mushrooms are tender, about 8 min.; reserve.
4. Stir 1 lb. 2 oz. cheese into mashed potatoes until incorporated thoroughly.
5. Fill each Portabella cap with 1/2 c. mashed potatoes; sprinkle top with 1/2 Tbsp. reserved cheese.
6. Heat mushrooms in a 500°F oven until heated through, about 5 min.; sprinkle with chives.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. Brush each portabella cap with butter; season well with salt and pepper. Arrange on a sheet pan.
3. Bake at 500°F until mushrooms are tender, about 8 min.; reserve.
4. Stir 1 lb. 2 oz. cheese into mashed potatoes until incorporated thoroughly.
5. Fill each Portabella cap with 1/2 c. mashed potatoes; sprinkle top with 1/2 Tbsp. reserved cheese.
6. Heat mushrooms in a 500°F oven until heated through, about 5 min.; sprinkle with chives.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com