Potato and Corn Stuffed Portabella Caps |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Use portobello mushroom caps that are 3 1/2 to 4 inches across, they will shrink when grilled. Use smaller caps for appetizers. These are not very 'spicey', and we used canned corn. No big deal. It does need to be spiced up. We got it from a Pillsbury Vegetarian cookbook. Ingredients:
2 tablespoons margarine or 2 tablespoons butter |
1/4 cup chopped red bell pepper |
1 garlic clove, minced |
1 1/4 cups water |
1 cup frozen corn |
1 1/3 cups instant mashed potatoes (instant) |
1/2 cup milk |
1/2 teaspoon salt |
1/4 cup sliced green onion |
2 ounces shredded cheddar cheese |
8 portabella mushroom caps (4 inch) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Melt margarine in medium saucepan over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. Add water; bring to a boil. Add corn; boil 2 minutes. Remove from heat. Add potato flakes, milk and 1/2 tsp salt; stir until liquid is absorbed. Add onions and cheese; mix well. Return to heat; heat 1 to 2 minute or until cheese is melted and mixture is hot. Remove from heat; cover to keep warm.
2. Meanwhile, heat gril. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.
3. When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals. Cook 8-10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
4. Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle wth additional cheese.
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