Truffled Mashed Potato–Stuffed Portobellos

Truffled Mashed Potato–Stuffed Portobellos Recipe

By Veegs

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

4 large portobello mushrooms

2 teaspoons vegan butter (soy-free if necessary)

2 shallots, diced

1 garlic clove, minced

2 teaspoons fresh thyme leaves, plus more for garnish

Olive oil spray

Salt and black pepper to taste

½ batch Truffled Mashed Potatoe

Instructions

1Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.

2Remove the stems from the portobellos and set aside the caps. Dice the stems into ½-inch pieces.

3Melt the butter in a large frying pan, preferably cast iron, over medium heat.

4Add the shallots, garlic, mushroom stems, and thyme.

5Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender. Remove from the heat.

6Spray the tops of the portobello caps with olive oil and place gill side up on the baking sheet.

7Sprinkle with salt and pepper, then divide the stem mixture among them.

8Scoop heaping mounds of mashed potatoes on top.

9Bake for 20 minutes, or until the mashed potatoes are golden.

10Serve immediately, garnished with more thyme leaves.

11Note: To fancy up this dish, mash the potatoes until they’re very smooth and transfer them to a pastry bag. Pipe the mashed potatoes into the mushroom caps as if you were icing a cupcake. Proceed with the instructions from there. If you don’t already have the mashed potatoes on hand, prepare them while you preheat the oven.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.