Potato and Corn Stuffed Portabella Caps Recipe

Name: Potato and Corn Stuffed Portabella Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons margarine or 2 tablespoons butter; ¼ cup chopped red bell pepper; 1 garlic clove, minced; 1 ¼ cups water; 1 cup frozen corn; 1 ⅓ cups instant mashed potatoes (instant); ½ cup milk; ½ teaspoon salt; ¼ cup sliced green onion; 2 ounces shredded cheddar cheese; 8 portabella mushroom caps (4 inch); ¼ teaspoon salt; ⅛ teaspoon pepper

Servings: persons

2 tablespoons margarine or 2 tablespoons butter
¼ cup chopped red bell pepper
1 garlic clove, minced
1 ¼ cups water
1 cup frozen corn
1 ⅓ cups instant mashed potatoes (instant)
½ cup milk
½ teaspoon salt
¼ cup sliced green onion
2 ounces shredded cheddar cheese
8 portabella mushroom caps (4 inch)
¼ teaspoon salt
⅛ teaspoon pepper

1
Melt margarine in medium saucepan over medium heat.
2
Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender.
3
Add water; bring to a boil.
4
Add corn; boil 2 minutes.
5
Remove from heat.
6
Add potato flakes, milk and 1/2 tsp salt; stir until liquid is absorbed.
7
Add onions and cheese; mix well.
8
Return to heat; heat 1 to 2 minute or until cheese is melted and mixture is hot.
9
Remove from heat; cover to keep warm.
10
Meanwhile, heat gril.
11
With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
12
When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper.
13
Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals.
14
Cook 8-10 minutes or until mushroom caps are tender, turning occasionally.
15
Remove from grill; turn underside up.
16
Carefully spoon potato mixture into caps, mounding slightly.
17
If desired, sprinkle wth additional cheese.

331

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 2 tablespoons margarine or 2 tablespoons butter, ¼ cup chopped red bell pepper, 1 garlic clove, minced, 1 ¼ cups water, and more.

Yes, Potato and Corn Stuffed Portabella Caps 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!

Potato and Corn Stuffed Portabella Caps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions