Baked Portobellos With Potatoes and Sour Cream Recipe

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 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

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.

No additional tips available.

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

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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.

Baked Portobellos With Potatoes and Sour Cream

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