Potato and Artichoke-Stuffed Portobello Mushrooms Recipe

Potato And Artichoke-Stuffed Portobello Mushrooms Recipe

Ingredients

Makes 4 servings

• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 tablespoon vegan margarine
• 2 tablespoons nutritional yeast
• salt and freshly ground black pepper
• 1 1/2 cups canned or cooked frozen artichoke hearts
• 2 tablespoons olive oil
• 1/2 cup minced onion
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
• 4 large portobello mushroom caps, lightly rinsed and patted dry
• 1/4 teaspoon sweet paprika

Method

1. Steam the potatoes until tender, about 15 minutes
2. Transfer the steamed potatoes to a large bowl
3. Add the margarine, nutritional yeast and salt and pepper to taste
4. Mash well
5. Finely chop the cooked or canned artichoke hearts and add them to the potatoes
6. Stir to combine and set aside
7. Preheat the oven to 375°F
8. Lightly oil a 9 x 13-inch baking pan and set aside
9. In a large skillet, heat 1 tablespoon of the oil over medium heat
10. Add the onion, cover and cook until softened, about 5 minutes
11. Add the garlic and cook, uncovered, 1 minute longer
12. Add the thyme and salt and pepper to taste
13. Cook for 5 minutes to blend the flavors
14. Stir the onion mixture into the potato mixture and mix until well blended
15. Use the edge of a teaspoon to scrape out and discard the brown gills from the undersides of the mushroom caps
16. Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops
17. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining 1tablespoon oil
18. Sprinkle with paprika, cover tightly with foil and bake until the mushrooms have softened and the stuffing is hot, about 20 minutes
19. Uncover and cook until the stuffing is lightly browned, about 10 minutes longer
20. Serve immediately

Full List of Potato Recipes
Full List of Portobello-Mushroom Recipes