Yukon Gold-Stuffed Portobellos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 medium yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1-inch pieces |
4 (5-inch) portobello mushroom caps |
olive oil-flavored cooking spray |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 tablespoon light butter |
4 garlic cloves, minced |
1/2 cup fat-free milk |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (3/4-ounce) slices provolone cheese |
1/4 cup chopped green onions |
freshly ground black pepper |
Directions:
1. Preheat oven to 450°.
2. Place potato in a saucepan; add water to cover. Bring to boil: cover, reduce heat, and simmer 20 minutes or until tender. Drain.
3. Remove brown gills from undersides of mushrooms using a sharp knife, if desired. Place mushroom caps on a jelly-roll pan, stem side down. Coat with cooking spray; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° for 15 minutes, turning once.
4. Heat saucepan over medium heat until hot. Add butter and garlic; sauté 1 minute. Add milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir well. Return potato to saucepan; mash with a potato masher. Spoon 1 cup mashed potato onto each mushroom cap. Top each with
5. slice cheese; sprinkle with onions. Bake at 450° for 8 to 10 minutes or until cheese melts. Sprinkle with pepper. Serve immediately.
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