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1
To make Potatoes: Put potatoes in pot, and cover with water.
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2
Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender.
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3
Drain.
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4
Warm cream and butter in pot; add potatoes, and mash until smooth.
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5
Stir in Parmesan and chives, and season with salt and pepper, if desired.
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6
Cool.
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7
To make Filling: Heat 1 Tbs.
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8
oil in skillet over medium heat.
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9
Add onions, and cook 20 minutes, or until golden.
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10
Preheat oven to 375F.
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11
Coat baking sheet with cooking spray.
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12
Set portobellos gill-side up on baking sheet, and drizzle with 1 Tbs.
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13
oil.
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14
Roast 25 minutes, or until tender.
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15
Cool, then slice thin.
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16
Toss wild mushrooms with remaining 3 Tbs.
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17
oil and garlic on separate baking sheet; season with salt and pepper, if desired.
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18
Roast 20 minutes, or until tender.
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19
Cool, chop, and toss with Asiago, herbs, and onions.
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20
Coat baking sheet and inside of 8 3-inch baking rings or 9-inch pie dish with cooking spray.
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21
Layer portobello slices on bottom of each ring.
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22
(Add any leftover portobellos to mushroom mixture.)
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23
Use half of wild mushroom mixture to create second layer.
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24
Use one-third of Potatoes to create third layer, then add remaining mushroom mixture.
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25
Top with remaining Potatoes, shaping each into dome.
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26
Sprinkle each pie with pinch of Parmesan.
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27
Bake 40 minutes, or until golden.
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28
Let cool in rings 5 minutes.
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29
Use metal spatula to transfer pies (in rings) to plates.
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30
Run paring knife around inside of rings to loosen; lift off rings.
