From Our Kitchen

Recipe: Baked Portobello Filled with Cheddar-Garlic Potatoes

24 Servings
Side Dish
Portobello Mushrooms


  • 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

Steps / Directions


  1. Melt 12 ounces butter
  2. Brush each Portobello cap with butter; season well with salt and pepper.  Arrange on sheet pan.
  3. Bake at 500°F until mushrooms are tender, about 8 minutes; reserve
  4. Stir one pound 2 ounces (1 quart +1/2 cup) cheese into mashed potatoes until incorporated thoroughly
  5. Fill each Portobello cap with 1/2 cup mashed potatoes; sprinkle top with ½ cup reserved cheese.  Reserve
  6. Heat each Portobello cap in a 500°F oven until heated through, about 5 minutes; sprinkle with chives