TRUFFLED MASHED POTATO-STUFFED PORTOBELLOS

SERVES 4 PORTIONS

4 large portobello mushrooms

2 tsp. vegan butter (soy-free if necessary)

2 shallots, diced

1 garlic clove, minced

2 tsp. fresh thyme leaves, plus more for garnish

Olive oil spray

Salt and black pepper to taste

1/2 batch Truffled Mashed Potatoes

NUTRITIONAL VALUES

Calories: 123kcal
Fat: 5.4g (1.3g S.Fat)
Carbs: 14g
Protein: 5.6g
Sugar: 0.9g
Sodium: 149mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.

Set aside the stems of the portobellos and the caps. Cut the stems into 12-inch cubes. In a large frying pan, preferably cast iron, melt the butter over medium heat. Combine the shallots, garlic, mushroom stems, and thyme in a mixing bowl. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms are tender. Take the pan off the heat.

Spray the tops of the portobello caps with olive oil and arrange them on a baking sheet, gill side up. Season with salt and pepper before dividing the stem mixture among them. Top with heaping mounds of mashed potatoes. Bake the mashed potatoes for 20 minutes, or until golden. Garnish with additional thyme leaves and serve immediately.

VARIATIONS

To dress up this dish, mash the potatoes until very smooth and place them in a pastry bag. As if icing a cupcake, pipe the mashed potatoes into the mushroom caps. Follow the instructions from there.

RECIPE NOTES

If you haven't already made the mashed potatoes, do so while the oven heats up.