Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mashed potato stuffed portabella. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mashed potato stuffed portabella is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Mashed potato stuffed portabella is something which I’ve loved my whole life. They’re nice and they look wonderful.
While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions. Fold in the cheddar cheese and the peppers. When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
To get started with this particular recipe, we have to first prepare a few components. You can have mashed potato stuffed portabella using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mashed potato stuffed portabella:
- Prepare 2 portabella caps
- Make ready 2 tbsp olive oil, extra virgin
- Get 1 salt and pepper
- Get 2 yukon gold potatoes
- Take 2 tbsp milk
- Make ready 1 tsp butter
- Make ready 2 tbsp shredded colby jack cheese
- Prepare 1 large egg
Easy, Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions and Parmesan Cheese—made with Idaho Spuds Country Buttered mashed potatoes. This beautiful, bite-size appetizer is a perfect game day crowd pleaser. Recipe by Jessica at Coffee & Crayons Garlic Mashed Potato Stuffed Portobello Mushrooms. One Batch of Instant Pot Garlic Mashed Potatoes recipe.
Instructions to make Mashed potato stuffed portabella:
- Peel and cube potatoes, boil until fork tender
- Drizzle portabella caps with olive oil, salt and pepper on both sides, place in 400° oven for 5 minutes
- Once potatoes are soft, add in salt, pepper, butter, milk, and cheese, whip with beaters, then allow too cool
- Once potatoes have cooled slightly add egg, and beat mixture together
- Fill each portabella cap with the potato mixture, and bake at 400° for 15-20 minutes.
- For a side, add in your favorite fresh veggie, note blanched asparagus in the picture. Serve and enjoy!
Make the Garlic Mashed potatoes and the cheeze sauce. Prep the mushrooms by removing the gills and the stem gently with a spoon. Stuffed into larger portabella caps, this is more of a fork-and-knife kind of stuffed mushroom recipe, not quite as poppable as a stuffed button mushroom. These mashed potato and wild rice stuffed mushrooms are beautiful smaller bites of flavors we often associate with holiday meals. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture.
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