Mashed Potato-Stuffed Mushrooms
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Chef & Child Ingredient of the Month, March 2015
Cooking spray, as needed
1 (16-oz.) package large (2-inch diameter) white mushrooms, stemmed
1 lb. small white potatoes
¼ cup buttermilk
2 garlic cloves, minced
1 tablespoon chopped chives
¼ teaspoon salt
1 tablespoon unsalted butter
1 tablespoon olive oil
1 (8-oz.) packaged baby portabella mushrooms, sliced
1 cup low-sodium beef broth
2 tablespoons cold water
1 tablespoon all-purpose flour
1 tablespoon red wine vinegar
¼ teaspoon salt (optional)
¼ teaspoon freshly ground black pepper
Preheat oven to 400°F. Coat 11×7-inch baking dish with cooking spray. Arrange white mushrooms in dish, cap sides down. Bake mushrooms for 15 minutes. Remove from oven; set aside. Bring large pot of water to a boil over high heat. Add potatoes; boil for 10-15 minutes or until tender. Drain; mash in large bowl. Mix mashed potatoes with buttermilk, garlic, chives and salt until smooth. Spoon into mushroom caps. Bake for 15 minutes or until mushrooms are tender.
Melt butter and olive oil in saute pan over medium-high heat. Add portabella mushrooms; cook 3-5 minutes, stirring occasionally until softened. Add beef broth; simmer until slightly reduced, about 5 minutes. In small mixing bowl, combine cold water and flour; whisk until smooth. Stir in flour mixture. Add vinegar; season with salt and pepper. Simmer until thickened, about 1 minute. Pour sauce over mashed potato-stuffed mushroom caps. Serve immediately.
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