Portobello Mushrooms and Sour Cream and Chive Potatoes #SP5

1. 1

   Preheat your oven to 400.

2. 2

   Cleanse the mushrooms and remove the stems.

3. 3

   Then, finely chop the stems.

4. 4

   In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.

5. 5

   Rub the mushroom caps with oil and put them in a greased or oiled baking pan.

6. 6

   In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sauteed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.

7. 7

   In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese.

8. 8

   Sprinkle this over the stuffed mushroom caps.

9. 9

   Bake uncovered for about 25 minutes, or until the potatoes are heated through.

10. 10

    Now serve with your meal, or make this your meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.