Baked Portobellos With Potatoes and Sour Cream

Name: Baked Portobellos With Potatoes and Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced; 2 tablespoons olive oil, plus more for brushing the mushrooms; 1 3/4 teaspoons salt, plus more salt to taste; 3 eggs; ⅓ cup sour cream, plus more for garnish; 1 teaspoon chopped thyme leaves; Freshly ground black pepper; 2 cups Portobello Caviar, prepared without parsley (see above); 4 medium (5-inch) portobello mushroom caps; Chopped parsley for garnish

Servings: persons

1
Preheat oven to 425 degrees.
2
Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer.
3
Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes.
4
Set aside.
5
Lower temperature to 400 degrees.
6
Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper.
7
Stir in the portobello caviar.
8
Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet.
9
Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower.
10
Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap.
11
Bake until the filling is set and the mushroom caps are very tender, about 30 minutes.
12
Garnish each mushroom with a dollop of sour cream and parsley and serve.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced, 2 tablespoons olive oil, plus more for brushing the mushrooms, 1 3/4 teaspoons salt, plus more salt to taste, 3 eggs, and more.

Yes, Baked Portobellos With Potatoes and Sour Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!