Name: Stuffed portobello mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram lasoda potatoes, peeled, chopped coarsely; 1/4 cup (60ml) hot cream; 20 gram butter, softened; 8 portobello mushrooms; 30 gram butter, melted, extra; 1 tablespoon olive oil; 1 brown onion, chopped finely; 2 clove garlic, crushed; 1 fresh small red thai chilli, seeded, chopped finely; 1 cup (120g) coarsely grated cheddar cheese; 1/4 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh chives; 1 teaspoon fresh thyme leaves

Stuffed portobello mushrooms

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.

Ingredients

500 gram lasoda potatoes, peeled, chopped coarsely

1/4 cup (60ml) hot cream

20 gram butter, softened

8 portobello mushrooms

30 gram butter, melted, extra

1 tablespoon olive oil

1 brown onion, chopped finely

2 clove garlic, crushed

1 fresh small red thai chilli, seeded, chopped finely

1 cup (120g) coarsely grated cheddar cheese

1/4 cup coarsely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh chives

1 teaspoon fresh thyme leaves

Method

1.Preheat oven to moderate.

2.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with cream and butter. Cover to keep warm.

3.Meanwhile, remove and reserve stems from mushrooms. Brush caps with extra butter; place, stem-side up, on oven tray. Bake, uncovered, in moderate oven for 5 minutes; cover to keep warm.

4.Chop reserved stems finely. Heat oil in medium frying pan; cook onion, garlic, chilli and mushroom stems, stirring, until onion softens. Add cheese, parsley, chives and thyme; stir until combined.

5.Combine onion mixture with potato mixture; spoon mixture into mushroom caps.

6.Place caps on oven tray under hot grill about 5 minutes or until browned lightly.

For a lower-fat version, use light cream, low-fat dairy-free spread instead of the butter, and reduced-fat cheddar cheese.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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