Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb yukon gold potato
• 6 garlic cloves, peeled and left whole
• 1 bay leaf
• 2 tablespoons cream
• 1/2 cup parmesan cheese, grated
• 2 large eggs, beaten
• 1/4 teaspoon nutmeg, freshly grated
• salt
• pepper
• 4 portabella mushrooms (5 inches in diameter, stems removed)
• 4 teaspoons olive oil
• 2 teaspoons red wine vinegar
• salt & freshly ground black pepper
• 1/2 teaspoon fresh thyme, chopped
• 4 teaspoons olive oil
• stems mushroom, finely chopped
• 1/2 cup onion, finely chopped
• 1/4 cup red wine
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh rosemary, finely minced
• 1 teaspoon fresh thyme, finely minced
• salt & pepper

Recipe

• 1 cook potatoes, garlic and bay leaf in boiling water until very tender.
• 2 drain. discard bayleaf.
• 3 return potatoes to pot and mash till smooth.
• 4 add cream.
• 5 cool slightly.
• 6 add grated cheese. reserve 1 tbsp to sprinkle on top.
• 7 season with salt, pepper and nutmeg.
• 8 stir in beaten eggs.
• 9 set aside.
• 10 mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
• 11 set aside.
• 12 heat 4 tsp olive oil in skillet.
• 13 add mushroom stems and onions. saute till soft.
• 14 add parsley, rosemary, amd thyme.
• 15 add red wine and cook til evaporated.
• 16 season to taste with salt and pepper.
• 17 bake caps at 400°f for 10 minutes.
• 18 reduce heat to 350°f.
• 19 divide onion mixture equally into bottom of caps.
• 20 mound potato mixture on top.
• 21 sprinkle with reserved cheese.
• 22 bake about 25 minutes until potatoes are golden and heated through.
• 23 enjoy.