Truffled Mashed Potato–Stuffed Portobellos Recipe
🔪Prep Time: 25 minutes
👩🍳Cook Time: 30 minutes
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
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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!