Ingredients
-
1/2
-
1/2
-
1/3
-
1/8 - 1/4
-
1/2
-
1/4
-
1
-
1/4
-
2
-
2
-
-
-
-
-
Directions
Potato Stuffed Portabellas, Rich mashed potatoes, peppery arugula and nutty swiss cheese make these stuffed mushrooms a filling and tasty main dish for both vegetarians and non-vegetarians alike. A simple marinated tomato salad makes a nice side dish for these tasty mushrooms. **Ingredients were whipped out and recipe had to be rebuilt**, Delicious, easy and satisfying! Your directions were perfect. I didn’t have quite enough arugula, so I added a few other greens and some fresh basil. I assembled them early in the am, baked them when we were ready to eat and served with your suggestion of tomatoes vinaigrette. Loved it! Thanks for sharing the keeper., Taste and ease of preparation was spot on. Our store only had small Portabellas, so bought 4 and it worked well. Don’t usually have ricotta in the house, so subbed in some sour cream. Made for Everyday Holiday Tag game. :
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Steps
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1
Done
|
Pre-Heat Oven to 400*f. |
|
2
Done
|
to a Pot of Boiling Water Add 1/4 Teaspoon Salt and Potatoes; Simmer 20 Minutes Till Fork Tender. |
|
3
Done
|
While Potatoes Are Cooking Heat Olive Oil in Medium Pan and Saute Onion Till Lightly Browned, Add Arugula to the Onions and Saute Just Till Wilted. Set Aside. |
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4
Done
|
Use Damp Cloth to Clean Portabella Caps, Gently Remove Gills and Stems With a Spoon. Set Aside. |
|
5
Done
|
Drain Potatoes and Return to Pot. Mash the Potatoes, Then Stir in Ricotta, Milk, Butter, Garlic and Remaining Salt. **potatoes Should Be Very Thick, Be Careful not to Add to Much Milk.**. |
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6
Done
|
Fold Sauteed Onions and Arugula Into the Potatoes. |
|
7
Done
|
Stuff Mushroom Caps With Mashed Potatoes and Arugula Mixture, Topping Each With a Slice of Swiss Cheese. Bake 20-30 Minutes Till Heated Through and Cheese Is Melted With Just a Little Browning. |
|
8
Done
|
Serve Hot. a Marinated Tomato Salad Makes a Nice Side. |
