Creamy Potato-Stuffed Portobello Caps
Rich, creamy mashed potatoes meet meaty portobello mushrooms in this perfect plant-based comfort dish. Seconds, anyone?
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- knife
- Cutting board
- Hand masher
Ingredients
- 1 pound 455 g baby gold potatoes, with skins
- 1 pound 455 g baby red potatoes, with skins
- 1 cup 160 g diced scallion
- 1 cup 235 ml plain soy creamer or soymilk
- ½ cup 120 ml extra-virgin olive oil
- ½ cup 120 ml soy sauce
- ¼ cup 30 g nutritional yeast
- ¼ cup 56 g nondairy butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- Salt and pepper to taste
- 4 large-size portobello mushroom caps
Instructions
- Add the baby 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).
- In a baking dish, mix olive oil and soy sauce.
- Remove the stems and gills from the portobello mushroom caps.
- Place them top side down in the baking dish.
- To the drained potatoes, add the soy creamer, nondairy butter, nutritional yeast, scallion, garlic powder, paprika, cumin, chili powder, salt, and pepper.
- Mash the mixture with a hand masher until fairly smooth, leaving a little texture.
- Fill each mushroom cap with an equal portion of the mashed potatoes.
- Bake for 30 minutes or until the tops are lightly browned.
- Serve warm.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a robust Pinot Noir or a dry Riesling.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 14 g | Sugar: 3 g | Salt: 950 mg
