Country Style Stuffed Portabella Mushrooms
The reason this is called Country Style is because I used a bag of Cascadian Farms Organic Country Style Potatoes in the stuffing. It also contains some red and green pepper which adds to the flavor.
It's desirable to make sure the stuffing isn't dry and crumbly so it will stay inside the mushroom cap.
I am doing more gluten free recipes and thought potatoes instead of bread crumbs would be a better choice.
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- 4 large
- portabella mushrooms, stems removed
- 1/2 large
- sweet onion, chopped
- 6 large
- white button mushrooms, chopped
- 2 Tbsp
- coconut oil
- 1/4 c
- sangria wine
- 1-16 oz. pkg
- cascadian farms organic country style potatoes
- salt and pepper to taste
- garlic powder (optional)
- essence of emeril (optional)
- 1/2 c
- shredded cheddar cheese
- 1/2 c
- romano cheese, grated
1Remove the stems from the Portabella mushrooms and discard. Line a baking pan with tin foil and spray with non-stick oil. Set the mushrooms on the oiled tin foil and set aside.
2Saute the onions in 1 tablespoon of coconut oil until transparent then add the mushrooms and saute a few minutes longer until the mushrooms are just cooked. Sprinkle with some garlic powder and essence of Emerill if you wish. Add the sangria and simmer for a few more minutes until the liquid is almost all gone.
3Remove the cooked onions and mushrooms from the saute pan and put in a bowl and set aside.
4Add the package of frozen Country Style potatoes and cook according to package directions. When they are done, add the onion and mushrooms and stir all together. Add salt and pepper at this point. Taste. Divide into four equal portions.
5Place some of the cheddar cheese in the mushroom cap and add 1/4 of the onion, mushroom potato filling. Top with more shredded cheese and the Romano, repeat for the rest of the mushrooms.
6Bake for 30 minutes until bubbly and the cheese is melted. Serve warm.