Potato stuffed portabello mushrooms

Name: Potato stuffed portabello mushrooms
Ingredients: 300g; 4; 100g, chopped; 50g, chopped finely; 60g, drained and chopped; 1 tbsp; 3, peeled and finely chopped; 1 clove, crushed; 2 tbsp, chopped

A perfect rustic snack, great as finger food or a light starter.

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Published: January 24, 2020 at 9:54 am

Recipe courtesy of Seasonal Spuds

Method

Step 1

Preheat the oven to 180oC Fan /Gas 5 .
Step 2

Place the cooked mashed potatoes in a large bowl.
Step 3

Remove the stalks from the mushrooms and finely dice.
Step 4

Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.
Step 5

Add the garlic and cook for a further minute. Add in the sundried tomatoes, chestnuts and herbs then tip the mixture in to the mashed potato and mix well.
Step 6

Brush each of the Portabello mushrooms with a little oil then place upside down on an ovenproof dish and pile the potato mixture on top of each one.
Step 7

Oven bake for 18-20 minutes until golden.

Method

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