Portobello Mushrooms Stuffed with Potato
Portobello caps filled with mashed potato, cheddar and herbs, then browned under the grill.
Nutritionper 100 gāŗ
107
Calories
3.8g
Protein
7.5g
Carbs
6.9g
Fat
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.