Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mashed potato stuffed portabella. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Today, I made sausage and garlic mashed potato stuffed portabella mushroom caps! Also, I roasted some sweet mini peppers. I've been dying to stuff something into a portabella ever since I saw Catherine's lucious-looking Portobellos Stuffed with Lentils, Stilton, & Walnuts last month.
Mashed potato stuffed portabella is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Mashed potato stuffed portabella is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have mashed potato stuffed portabella using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mashed potato stuffed portabella:
- Take 2 portabella caps
- Prepare 2 tbsp olive oil, extra virgin
- Get 1 salt and pepper
- Prepare 2 yukon gold potatoes
- Get 2 tbsp milk
- Take 1 tsp butter
- Make ready 2 tbsp shredded colby jack cheese
- Prepare 1 large egg
Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Place mashed potatoes in a medium bowl and set aside.
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!
In a fry pan over medium heat, melt butter. Add garlic and onion and cook until softened 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 Stuffed Mashed Potato Bombs are flavor packed and you are going to love them. We have a video tutorial to show you how. You will love to make these delicious Stuffed Mashed Potato Bombs.
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