Potato-Stuffed Portobellos
Potato-Stuffed Portobellos
Meaty portobello mushrooms filled with creamy mashed potatoes made from a blend of red and gold baby potatoes—comfort food at its best!
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Hand masher or potato ricer
- knife
- Cutting board
Ingrediënten
- 1 pound 455 g baby red potatoes, with skins
- 1 pound 455 g baby gold potatoes, with skins
- ½ cup 120 ml extra-virgin olive oil
- ½ cup 120 ml soy sauce
- 4 large-size portobello mushroom caps
- 1 cup 235 ml plain soy creamer or soymilk
- ¼ cup 56 g nondairy butter
- ¼ cup 30 g nutritional yeast
- 1 cup 160 g diced scallion
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Instructies
- Add the potatoes to a large pot of salted water, bring to a boil, and cook until fork-tender.
- Drain and return to the pot.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Place the olive oil and soy sauce in the bottom of a 9 × 13-inch (23 × 33-cm) baking dish.
- Remove the stems and gills from the portobello caps.
- Place the mushrooms, top side down, in the dish.
- Add the creamer, butter, nutritional yeast, scallions, garlic powder, paprika, cumin, chili powder, salt, and pepper to the potatoes.
- Using a hand masher, mash the potatoes until fairly smooth but still a little chunky.
- Spoon an equal amount of mashed potatoes into each mushroom cap.
- Bake for 30 minutes, or until the tops of the mushrooms begin to brown.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these stuffed mushrooms with a side of roasted vegetables or a light salad for a well-rounded meal.
Wine Advice:
A dry white wine, such as Chardonnay, would complement the earthy mushrooms and creamy potatoes.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 14 g | Fiber: 6 g | Sugar: 3 g | Salt: 1.1 g
