Portobello mushrooms are great. There are so many ways to cook portobellos, I like to cook them on the grill and then top with hummus, or in the oven as portobello parmesan with tomato sauce and melting cheeses on top....yum..... This time, however, I decided to try something new: portobellos stuffed with mashed potatoes. I figure it would make a pretty presentation. To make it even more fun, I made the mashed potatoes green (which is a great way to add nutrition, colour and fun to the everyday mashed potatoes).
I used my barbeque grill to cook the mushroom, but roasting in the oven would be just fine. On this case, roast mushrooms at 350 degrees until they are soften and moist.
Portobello Mushroom with Green Mashed Potatoes:
You will need:
1 portobello mushroom
salt and pepper
1/4 cup of peas, fresh or frozen
1 cup of mashed potatoes (I used leftovers)
grated cheese (optional)
Remove the stalk from the (cleaned) mushrooms. Drizzle some olive oil over the mushrooms and season with salt and pepper. Grill mushrooms on a hot grill, bottoms down first, turning them half way through, about 9 minutes total. Remove from grill and set aside.
This recipe uses left over mashed potatoes, but of course you can make a fresh pot of your favourite mashed potatoes recipe. To make them green, simply mix the potatoes with (thawed) frozen peas on the food processor.
Fill the mushroom cap with spoon fulls of mashed potatoes, top it with grated cheese and heat in a medium oven (350 degrees) until hot.
Serve warm and enjoy it!