Baked Portobello
Filled with Cheddar-Garlic Potatoes
24 Portobellos (stems reserved for other use)
Butter as needed
Salt as needed
Ground pepper as needed
1 pound 5 ounces shredded cheddar cheese
3 quarts well seasoned hot garlic mashed potatoes
Thinly sliced chives for garnish
1.Melt 12 ounces butter
2.Brush each Portobello cap with butter; season well with salt and
pepper. Arrange on sheet pan.
3.Bake at 500°F
until mushrooms are tender, about 8 minutes; reserve
4.Stir one pound 2 ounces (1 quart +1/2 cup) cheese into mashed potatoes until
incorporated thoroughly
5.Fill each Portobello cap with ½ cup mashed potatoes; sprinkle top with ½ cup
reserved cheese. Reserve
6.Heat each Portobello cap in a 500°F
oven until heated through, about 5 minutes; sprinkle with chives
Yield 24 servings
Spinach Stuffed Portobello
6 - Portobello caps
1 pack of chopped spinach - frozen or fresh
6 oz. cream cheese
1/3 cup Romano cheese
1 Egg
1 clove garlic chopped
1 Tablespoon Olive Oil
Salt & Pepper to taste
Sauté spinach in olive oil with garlic till water is absorbed. Mix with cream
cheese, Romano and egg. Let mixture cool. Brush Portobello caps with olive oil
and grill 4 minutes on each side. Fill with spinach mixture. Put in baking
dish and bake 20 minutes at 350.
Sautéed Portobello
Mushroom Teriyaki
1 - 6 oz. package
Sliced Portobellos
4 T Teriyaki Sauce
2 T Olive Oil
Garlic Powder to taste
Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and
garlic powder to taste. Serve as side dish or appetizer.
