Portobello Mushrooms Stuffed with Thyme Mashed Potatoes

Most often when I serve Mashed Potatoes for dinner, there will be some left over. Generally, I’ll make Potato Pancakes with the left-overs for breakfast the next morning. But given my seemingly growing obsession with mushrooms…I say…stuff those taters into some mushroom caps. Why Not? Its like the best of both tasty earthy worlds!

Two of my favorite foods to eat–mushrooms and mashed potatoes–served as one

The thyme and goat cheese made this very interesting

Two of the six mushrooms…slicing some onions, chopping some garlic, yadda, yadda, yadda

You will need; 6 fresh Portobello mushrooms, 4 cloves chopped garlic, 4 Tbsp butter (separated), 1 Tbsp olive oil, 2 cups of mashed potatoes, a little salt & pepper (to taste), 1/2 tsp dried thyme (I used about 1/4 tsp as I have a pretty keen palate, and dried herbs most often are quite concentrated, so use discretion to suit you), 1/2 cup chopped fresh chives (I was out of fresh, but dried served well). 1/2 cup goat cheese, 2 Tbsp grated Romano cheese, crumbled and chopped bacon (optional–I didn’t use it), 2 cups dry bread crumbs (either made fresh or store-bought–I suggest panko), 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley.

Proceed this-a-way;

Preheat your oven to 400

Cleanse the mushrooms and remove the stems, and finely chop them. I sliver off the very end that attached to its growing source

In a pan, saute the mushroom stems and garlic in 1 Tbsp of the butter over a medium high heat until tender

Rub the mushroom caps with oil and put them in a greased or oiled baking pan. I simply sprayed the pan with a little Pam

In a bowl, combine the mashed potatoes, pepper, salt, thyme, chives, goat cheese, Romano cheese, bacon and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps

In another bowl, combine the remaining melted butter, bread crumbs, Parmesan cheese, and parsley. Sprinkle this over the stuffed mushroom caps

Bake uncovered for about 25 minutes, or until the potatoes are heated through…now serve with your meal, or make this your meal

Saute the chopped mushroom stems and garlic in the butter

Mixing the mashed potatoes with the sautéed mushrooms & garlic, along with the thyme, chives, goat cheese, Romano cheese, bacon, salt & pepper

Butter, fresh chopped parsley, and Parmesan cheese. I melted the butter over very, very low heat and added the other ingredients

Stuff those caps and top off with the bread crumb/parsley mixture, and into the oven

A nice and interesting take on Stuffed Mushrooms and Mashed Potatoes

Portobello Mushrooms Stuffed with Thyme Mashed Potatoes

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