Potato stuffed portabello mushrooms
A perfect rustic snack, great as finger food or a light starter.
Recipe courtesy of Seasonal Spuds
Method
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Step 1
Preheat the oven to 180oC Fan /Gas 5 .
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Step 2
Place the cooked mashed potatoes in a large bowl.
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Step 3
Remove the stalks from the mushrooms and finely dice.
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Step 4
Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.
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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.
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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.
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Step 7
Oven bake for 18-20 minutes until golden.
