Mashed Potato-Stuffed Mushrooms with Mushroom Sauce
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, October 2011
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 T. chopped chives
¼ t. salt
1 T. unsalted butter
1 T. olive oil
1 (8-oz.) packaged baby portabella mushrooms, sliced
1 cup low-sodium beef broth
2 T. cold water
1 T. all-purpose flour
1 T. red wine vinegar
¼ t. salt (optional)
¼ t. 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. Make sauce: 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.
6 servings (2 stuffed mushrooms)
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