This combination is surprisingly delicious, filling, and may even make you rethink your opinion of Portobello mushrooms. Even if you are not a fan of Portobello's, I think you will love the taste of the creamy and sweet carrot mashed potatoes. These two work in harmony but don't take my word for it, try it out for yourself.
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| Portobello Mushroom w/ Carrot Mashed Potatoes |
Portobello Mushrooms with Carrot Mashed Potatoes
(serves 2)
2 large Portobello mushroom caps
1 medium carrot
2 medium potatoes
2 TBSP butter, melted
2 TBSP milk
2 laughing cow Swiss cheese wedges
¾ cup mozzarella cheese
Sea Salt
Peppercorn
Minced Garlic
Olive Oil
Basil
Portobello Mushrooms
1. Remove the stems from your mushroom caps. Cover both sides of the mushrooms with olive oil. Season both sides with sea salt, peppercorn, and minced garlic. You only want a “dash” of each of these seasonings but use your judgment.
2. In a skillet over medium heat, cook the mushrooms beginning with cap topside down. You’ll flip the caps probably twice during cooking. The process will take 5-10 minutes. The mushroom is done when the oil in the pan (from the mushroom) has a hint of black color to it and the mushrooms have darkened.
3. Remove skillet from heat and with the inside of the mushroom facing up, distribute the mozzarella cheese between the two caps. The heat from the mushrooms and skillet will melt the cheese nicely.
(serves 2)
2 large Portobello mushroom caps
1 medium carrot
2 medium potatoes
2 TBSP butter, melted
2 TBSP milk
2 laughing cow Swiss cheese wedges
¾ cup mozzarella cheese
Sea Salt
Peppercorn
Minced Garlic
Olive Oil
Basil
Portobello Mushrooms
1. Remove the stems from your mushroom caps. Cover both sides of the mushrooms with olive oil. Season both sides with sea salt, peppercorn, and minced garlic. You only want a “dash” of each of these seasonings but use your judgment.
2. In a skillet over medium heat, cook the mushrooms beginning with cap topside down. You’ll flip the caps probably twice during cooking. The process will take 5-10 minutes. The mushroom is done when the oil in the pan (from the mushroom) has a hint of black color to it and the mushrooms have darkened.
3. Remove skillet from heat and with the inside of the mushroom facing up, distribute the mozzarella cheese between the two caps. The heat from the mushrooms and skillet will melt the cheese nicely.
Carrot Mashed Potatoes
Carrots
1. Bring a pot of water to a boil, adding a pinch of salt to the water. Peel carrot and place in the rapid boiling water. Strain and remove carrot from water once the carrot strings mush easily to the touch but are still in string form, about 5-8 minutes. Reserve 1 cup of carrot water.
Carrots
1. Bring a pot of water to a boil, adding a pinch of salt to the water. Peel carrot and place in the rapid boiling water. Strain and remove carrot from water once the carrot strings mush easily to the touch but are still in string form, about 5-8 minutes. Reserve 1 cup of carrot water.
Potatoes
1. Peel the skin from 2 large potatoes and discard. Chop potatoes into small 1-2 inch cubes and place in a microwave safe bowl. Microwave for 10 minutes or until soft. Remove from microwave and mash potatoes as best as you can.
Bringing it Together
1. Take your mashed potatoes bowl and add in milk, butter, ¼ cup of carrot water, and mix well. Add in 2 wedges of laughing cow cheese and carrots. Using a blender, mix all together well and season with a dash of sea salt and peppercorn. (If you want your potatoes creamier, add a little more carrot water and a hint of milk.)
2. Place carrot mashed potatoes on top of your mozzarella Portobello mushrooms and sprinkle dried basil over the top. Enjoy!
1. Peel the skin from 2 large potatoes and discard. Chop potatoes into small 1-2 inch cubes and place in a microwave safe bowl. Microwave for 10 minutes or until soft. Remove from microwave and mash potatoes as best as you can.
Bringing it Together
1. Take your mashed potatoes bowl and add in milk, butter, ¼ cup of carrot water, and mix well. Add in 2 wedges of laughing cow cheese and carrots. Using a blender, mix all together well and season with a dash of sea salt and peppercorn. (If you want your potatoes creamier, add a little more carrot water and a hint of milk.)
just saw this and had to bookmark it in my browser! i'm now checking out vegetarian gluten-free options :-)
ReplyDeleteYay!!!! I tried to go vegetarian years ago and lasted for about 4 months before I decided it was too hard with my limitations. What perfect timing! I have recently been debating on trying to do it again and actually just ordered two Vegan cookbooks, and am anxiously awaiting their arrival. I'm hoping to get some new inspirations from them. :-) So you may see even more Vegetarian/GF options appearing very soon.
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