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Baked Portabella with Cheddar-Garlic Mashed Potatoes

Mushrom3

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24
serves

INGREDIENTS

Butter, as needed
24 Portabella mushrooms, stems reserved for other use (about 2 1/2 oz. each)
Salt, as needed
Black pepper, freshly ground, as needed
1 lb. 5 oz. Cheddar cheese, shredded, divided (about 1 1/4 qt. + 1/4 cup)
3 qt. well-seasoned hot garlic mashed potatoes
Chives, thinly sliced, for garnish, as needed

INSTRUCTIONS

  1. 1
    Melt 12 oz. butter.
  2. 2
    Brush each portabella cap with butter; season well with salt and pepper. Arrange on a sheet pan.
  3. 3
    Bake at 500°F until mushrooms are tender, about 8 minutes; reserve.
  4. 4
    Stir 1 lb. 2 oz. (1 qt. + ½ cup) cheese into mashed potatoes until incorporated thoroughly.
  5. 5
    Fill each Portabella cap with 1/2 cup mashed potatoes; sprinkle top with 1/2 tbsp. reserved cheese. Reserve.
  6. 6
    Per Order: Heat 1 Portabella cap in a 500˚F oven until heated through, about 5 minutes; sprinkle with chives.

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cuisines North & South American, Other North American
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