Portabella Mushrooms stuffed with (Reduced-Fat) Mashed Potatoes

Portabella Mushrooms stuffed with (Reduced-Fat) Mashed Potatoes

Who’d miss the beef when dining on a meaty balsamic-marinated portabella mushroom? And stuffing them with creamy mashed potatoes is the piece de resistance. I love mashed potatoes loaded with butter and cream more than just about anything. But, sadly, they’re a special occasion indulgence. This low-fat version is a great stand-in, and I feel less weighted down after eating the reduced fat version.

It’s easy to add a roasted garlic flavor to your mashed potatoes. Simply add 6 medium sized cloves garlic to the recipe (leaving their paper on) and roast with the portabellas or until tender. Squeeze the garlic from the paper into the potatoes before mashing.

Recipe: Roasted or Grilled Vegetables

Ingredients

  • 8 asparagus spears, woody ends trimmed
  • 4 (5-inch) portobello mushroom caps, remove stems and scrape gills;clean with a damp cloth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Reduced Fat Mashed Potato Recipe (see below)

Instructions

  1. Brush asparagus and portobellos with balsamic vinegar. Let sit at room temperature 30 minutes to absorb flavor
  2. Preheat oven to 425 degrees and line a baking sheet with foil. If grilling, heat grill to medium high heat and oil grill grates.
  3. If roasting: Roast portabellas on middle rack of oven 6-8 minutes or until just tender; roast asparagus 2-4 minutes.If grilling: grill until tender and charred grill marks appear, about 15 minutes for portobellos, about 5 to 7 for asparagus. (You may find using a vegetable grill basket helpful, if grilling.) Reserve flavorful mushroom juice for the following mashed potato recipe.

Combined preparation time: 45 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

Recipe: (Reduced Fat) Mashed Potatoes

Ingredients

  • 2 pounds Yukon Gold or russet potatoes
  • 2 tablespoons extra virgin olive oil
  • Reserved mushroom juice
  • 1/2 cup milk, plus more if necessary
  • 2 tablespoons fresh chopped chives, plus additional for garnish
  • Paprika as needed for dusting

Instructions

  1. Bring large pot of salted water to a boil.
  2. Peel potatoes and cut into 1-inch chunks. Boil for 10 to 12 minutes or until tender. Drain.
  3. Mash potatoes, reserved mushroom juice, milk and olive oil together until smooth. Add additional milk (or potato cooking liquid), if necessary, to make a creamy mixture.
  4. Stir in 1 1/2 tablespoons snipped chives and season to taste with kosher salt and freshly ground pepper.

Assembly: Mound mashed potatoes onto upturned portobello caps. Arrange 4 asparagus spears so their points meet over the top of the potatoes. Lightly dust with paprika. Garnish with remaining chives and serve.

Combined preparation time: 45 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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