Stuffed Portobello Mushrooms Recipe

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 oz red potatoes, peeled, chopped coarsely; 1/4 cup heavy cream, warmed; 5 tbsp butter, 1 1/2 tbsp softened, remaining melted; 8 None portobello mushrooms, stems removed and chopped finely; 1 tbsp olive oil; 1 None onion, chopped finely; 2 cloves garlic, minced; 1 None fresh small red Thai chili, seeded, chopped finely; 4 oz coarsely grated Cheddar cheese; 1/4 cup coarsely chopped fresh flat-leaf parsley; 2 tbsp finely chopped fresh chives; 1 tsp fresh thyme leaves

Servings: persons

18 oz red potatoes, peeled, chopped coarsely
1/4 cup heavy cream, warmed
5 tbsp butter, 1 1/2 tbsp softened, remaining melted
8 None portobello mushrooms, stems removed and chopped finely
1 tbsp olive oil
1 None onion, chopped finely
2 cloves garlic, minced
1 None fresh small red Thai chili, seeded, chopped finely
4 oz coarsely grated Cheddar cheese
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh chives
1 tsp fresh thyme leaves

1
Preheat oven to 350u00b0F.
2
Boil, steam or microwave potatoes until tender. Drain then transfer to a large bowl. Mash potatoes with cream and softened butter. Cover to keep warm.
3
Meanwhile, brush mushroom caps with melted butter. Arrange, stem-side up, on a baking tray. Bake for 5 mins then cover to keep warm.
4
Heat olive oil in a medium frying pan over medium heat. Cook onion, garlic, chili and mushroom stems, stirring, until onion softens. Add cheese and herbs. Mix into mashed potatoes. Distribute between mushroom caps.
5
Preheat broiler. Broil stuffed mushroom caps for 5 mins, or until browned lightly.

485

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 12 ingredients. The key ingredients include: 18 oz red potatoes, peeled, chopped coarsely, 1/4 cup heavy cream, warmed, 5 tbsp butter, 1 1/2 tbsp softened, remaining melted, 8 None portobello mushrooms, stems removed and chopped finely, and more.

Yes, Stuffed Portobello Mushrooms falls under the Soups & Stews 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.

Stuffed Portobello Mushrooms

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