Today I decided to move on from sweet to savory. And there’s no better way to do that than to pull in all your favorite things and incorporate them into one delicious appetizer. Mushrooms, cheese and potatoes- what a beautiful combination!
A few weeks ago Meeth and I, decided to dine at Ruth Chris Steakhouse here in Dubai and I had the most amazing Mushrooms stuffed with Crab Meat. So I decided to make some stuffed mushroom for myself, something that would be quick, easy and something that uses ingredients that’s easy to find. I then stumbled upon this recipe while looking for some “stuffed mushroom” inspiration.
The recipe belongs to Deborah from Taste and Tell. The recipe pictures are gorgeous. I obviously added a couple of my own tweaks to suit my liking. It’s unbelievably fast and easy to make. You can use fresh mashed potatoes or like Deborah, use the Betty Crocker’s Mashed potatoes (or any other ready mashed potatoes) if you want to save more time.
I’m sure you’ve noticed that I’ve piped on a bit too much mashed potato that the mushrooms started falling over because of the weight ;p , but I just love mashed potatoes so much that I couldn’t hold back. From the pictures it is also evident that I skimped out on the cheddar cheese topping because I was a little lazy to grate more. You though can also go the extra mile and add some more cheese and some finely chopped bacon for added taste. I chose to keep mine completely vegetarian (for no specific purpose).
So.. let’s get cooking then.
- 1 large potato, boiled and mashed
- ¼ cup cooking cream
- 1 cup shredded cheddar cheese
- ½ cup of grated parmesan cheese
- 2 tablespoons chopped Rosemary
- 15 large mushrooms
- olive oil, for drizzling
- Salt, to taste
- Preheat oven to 350°F.
- In a bowl, combine the mashed potatoes, ½ cup of cheddar cheese, ½ cup parmesan cheese, 1 tablespoon of chopped rosemary and ¼ cup cream. Add salt to taste.
- Wash the mushrooms well to make sure all the dirt and mud is washed off. Remove the stems from the mushroom caps. Place them cavity side up on a baking tray.
- Place the potato mixture in a piping bag with a large star tip. (or any large tip of your choice)
- Bake for 15 minutes, and then top the mushrooms with the remaining ½ cup cheese. Return to the oven and cook until the cheese has melted and the mushrooms are cooked (approx. 10 more minutes).
- Allow them to cool for a couple minutes, then sprinkle with the remaining Rosemary and serve warm.