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Portobello Delights with Blue Cheese Mashed Potatoes
Yields 6 		   

Culture: Mediterranean

Main Ingredient: Vegetable/Vegetarian

Meal Type: Appetizer/Starter, Side dish
   
1  cup Renée's Gourmet Chunky Blue Cheese Dressing & Dip
6  Portobello mushroom caps, cleaned and cored (minimum 3-inch diameter)
3  Large baking potatoes, cleaned and peeled
1  tsp Salt & pepper
1  Tbsp Olive oil
 
  • Preheat oven to 350 degrees F. Place mushrooms, cap-side down, on baking dish and put in oven for 5-8 minutes or until tender.
  • Cut potatoes into chunks and boil. Drain potatoes and add Renée's Gourmet Dressing, salt and pepper. Mix together until smooth.
  • Fill each mushroom cap with mashed potato mixture. Brush with olive oil and broil until tip is golden brown. Top with dressing and serve.

Quick Tip: Also tastes great with Renée's Gourmet Greek Feta, Mighty Caesar or Ranch Dressing.

Note: Recipe featured in 'Dress Up Your Salad with Renée's Gourmet' booklet, 2003.

 

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