Baked Portobello Filled with Cheddar-Garlic Potatoes For a Crowd

March 20, 2006

I got a good deal on mushrooms and i made these, then froze before heating

through. I frozen on a cookie sheet and the wrapped tightly.

When ready to use, remove from freezer and allow to sit for an hour before

rewarming. Or go from freezer to oven and cook for 30 minutes at 375 degrees.

Everyone loves them, you can brush with oil, very lightly and leave the butter

out.

24 portobellos (stems reserved for other use)

butter as needed

salt as needed

ground pepper as needed

1 pound 5 ounces shredded cheddar cheese

3 quarts well seasoned hot garlic mashed potatoes

thinly sliced chives for garnish

Melt 12 ounces butter.

Brush each Portobello cap with butter; season well with salt and pepper.

Arrange on sheet pan.

Bake at 500 degrees until mushrooms are tender, about 8 minutes; reserve.

Stir one pound 2 ounces cheese into mashed potatoes until incorporated

thoroughly.

Fill each portobello cap with 1/2 cup mashed potatoes; sprinkle top with 1/2 cup

reserved cheese.

Reserve.

Heat each portobello cap in a 500 degree oven until heated through, about 5

minutes; sprinkle with chives

Makes 24 servings.

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