Grilled Portobello Mushrooms Stuffed with Parmesan Mashed Potatoes

By aamundson

Ingredients

• Safflower Oil or canola oil, for oiling the grill
• 1 recipe Classic Mashed Potatoes (see recipe)
• 1/4 c. olive oil
• 2 T. balsamic vinegar
• 8 portobello mushroom caps, cleaned and stems removed
• 1 t. salt
• 1/2 t. freshly ground black pepper
• 1 c. sour cream
• 1/4 c. grated Parmesan cheese
• 2 scallions, trimmed and chopped

Details

Servings 8

Preparation

Step 1

1-Brush the grill grates lightly with the safflower oil, Prepare a hot fire in a gas or charcoal grill.

2- Preheat the oven to 400

3- Prepare the potatoes as the recipe directs

4- Mix the olive oil and vinegar together in a small bowl. Brush the mushrooms with the olive oil mixture, then sprinkle with the salt and pepper.

5- Place the mushrooms on the hot grill an cook 2 - 3 minutes on each side or until lightly grilled but still firm. Transfer the mushrooms to a baking dish gill side up.

6- Add the sour cream and Parmesan to the potatoes and stir to mix

7- Fill each mushroom cap with 1/2 - 3/4 c. of the potato mixture. Top with the scallions and place in the oven to bake for 10-15 minutes or until the potato mixture is heated through and puffy.