Portobello Mushrooms Stuffed with Potato
Portobello caps filled with mashed potato, cheddar and herbs, then browned under the grill.
Ingredients
| 500 gram | lasoda potatoes, peeled, chopped coarsely | |
| 60 ml | hot cream | |
| 20 gram | butter, softened | |
| 8 | portobello mushrooms | |
| 30 gram | butter, melted, extra | |
| 1 tablespoon | 15 ml | olive oil |
| 1 | brown onion, chopped finely | |
| 2 | clove garlic, crushed | |
| 1 | fresh small red thai chilli, seeded, chopped finely | |
| 120 gram | coarsely grated cheddar cheese | |
| 0.25 cup | 60 ml | coarsely chopped fresh flat-leaf parsley |
| 2 tablespoon | 30 ml | finely chopped fresh chives |
| 1 teaspoon | 5 ml | fresh thyme leaves |
Instructions
- Preheat oven to moderate.
- Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with cream and butter. Cover to keep warm.
- Meanwhile, remove and reserve stems from mushrooms. Brush caps with extra butter; place, stem-side up, on oven tray. Bake, uncovered, in moderate oven for 5 minutes; cover to keep warm.
- Chop reserved stems finely. Heat oil in medium frying pan; cook onion, garlic, chilli and mushroom stems, stirring, until onion softens. Add cheese, parsley, chives and thyme; stir until combined.
- Combine onion mixture with potato mixture; spoon mixture into mushroom caps.
- Place caps on oven tray under hot grill about 5 minutes or until browned lightly.
NOTES For a lower-fat version, use light cream, low-fat dairy-free spread instead of the butter, and reduced-fat cheddar cheese.