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Friday, June 23, 2006

Portabellas Stuffed with Pesto-Mashed Potatoes

I've been dying to stuff something into a portabella ever since I saw Catherine's lucious-looking Portobellos Stuffed with Lentils, Stilton, & Walnuts last month. I've also been looking for a unique way to serve mashed potatoes, so last night I came up with this idea. (I had thought about stuffing them with hummus, but since having hummus pizza on vacation, I'm over the idea of hot hummus, probably forever.)

This is more a side-dish than an appetizer, though you can pick them up and eat them with your fingers. Don't let the weird color fool you--they're really tasty! In fact, I just went to the fridge to have the leftovers for lunch and was crushed to find that my husband had taken them to work. So, to be safe, make two batches!

Portabellas Stuffed with Pesto-Mashed Potatoes

Portabellas Stuffed with Pesto-Mashed Potatoes
(serves 3 as a side dish)

10 ounces small potatoes (I used 5 or 6 fingerlings)
2 cloves garlic
1/4 cup walnuts
1 cup basil, packed
1 tbsp. vegan parmesan or nutritional yeast
2-3 tbsp. plain soymilk
salt and freshly ground pepper, to taste
1 tbsp. chopped walnuts or toasted pinenuts (optional)
sprinkling of vegan parmesan (optional)
6 medium-sized portabella mushrooms

Boil the potatoes until they are completely tender. I pressure cooked mine for 6 minutes and let the pressure come down naturally. While they are cooking, make the pesto:

In a food processor, puree the garlic, 1/4 cup walnuts, and basil, using a tablespoon or two of water to make the blades run smoothly. Mixture should be coarsely chopped, not completely smooth.

When the potatoes are done, remove them to a mixing bowl and mash them thoroughly. (I chose to leave the skin on mine, but you may peel them first.) Add 2-3 tablespoons of soymilk, until they achieve a creamy yet still stiff consistency. Add the pesto mixture, 1 tablespoon of vegan parmesan or nutritional yeast, and salt and pepper to taste; blend thoroughly. Stir in 1 tablespoon of chopped walnuts or pinenuts, if desired.

Preheat oven to 375 F. Clean the portabellas and remove the stem and any fluffy flesh that surrounds it. Brush a baking dish with a few drops of olive oil, and use the same brush to brush the bottoms of the mushrooms. Fill the mushrooms with the potato mixture, heaping it in the middle, and set them in the baking dish. Sprinkle the tops with the parmesan, if desired. Bake for 15-20 minutes, until mushrooms are tender and potatoes are beginning to brown. Serve hot.

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18 Comments:

Blogger Megan the Vegan said...

great idea!

1:52 PM, June 23, 2006  
Blogger Catherine said...

Awesome idea - I bet they tasted great! I think the potatoes and ports are a great combo!

And thanks for the shout-out.

4:03 PM, June 23, 2006  
Anonymous Joanne said...

A local restaurant has a similar dish. They use a combination of pureed eggplant and mashed potatoes to stuff the portabellas. They sell it as either one small one as an appetizer or two good-sized ones as a main dish. Many of my omni friends order it just because it is so good.

4:35 PM, June 23, 2006  
Blogger t. said...

Pesto-Mashed potatoes?
The most brilliant idea I heard in a long time!!!
Well done Susan! Great idea!

5:21 PM, June 23, 2006  
Blogger Freedom said...

That is a very creative and yummy-sounding recipe. The photo isn't so great though... not a good colour combo!

8:11 PM, June 23, 2006  
Blogger Milinda said...

See and I was going to use your Farmer's Market Quinoa to stuff portabellas. Then again, I have enough portabellas to keep me busy for another week or two of stuffing.

10:02 PM, June 23, 2006  
Blogger jess (of Get Sconed!) said...

This is my official swoon. I'm making note of this for the basil and potatoes in my csa share this summer!

11:51 PM, June 23, 2006  
Blogger Brooke said...

Fantastic idea! Sounds delicious, Susan!

11:13 AM, June 24, 2006  
Anonymous Ruth said...

Those do look mighty tasty!

4:37 PM, June 24, 2006  
Blogger KleoPatra said...

Susan, looks so great!!! Nice idea put to fab use.

10:04 PM, June 24, 2006  
Blogger jenny said...

I have to be honest: when I first saw the title of your blog, I thought, 'eh, fat-free...' but then I saw the picture of the pesto-potato stuffed portobellas!! - I'm sold, I can't wait to try the recipe!

I also love your answer to the "random question" in your profile - Injera - very clever!! :)

11:44 PM, June 25, 2006  
Blogger jenny said...

This post has been removed by a blog administrator.

11:44 PM, June 25, 2006  
Anonymous Cindy said...

This recipe looks so awesome. What a great appetizer to serve at a party or family get together, or maybe just for dinner for me one night:)

2:00 PM, June 26, 2006  
Blogger funwithyourfood said...

I had portabellas 2 times this weekend. PHEW that's just too much. Any other day I would be drooling haha

Teddy

11:52 PM, June 26, 2006  
Blogger appifanie said...

they look so good that i think the color is perfect! i need a few more ingredients and i may give it a try!

1:27 PM, July 03, 2006  
Blogger Foodaholic said...

Delicious! My two faves together, mashed potatoes and pesto. This is wonderful.

9:55 AM, June 02, 2008  
Blogger Kristin said...

I would like to make this for dinner for my husband and me, but don't know what to serve with it. I was thinking maybe a salad? Any suggestions? Thanks!

1:17 PM, July 08, 2009  
Anonymous Azahara said...

Thanks Susan! This is delicious!
Kristin, I served the portabellas with some roasted asparagus.

6:29 AM, September 11, 2009  

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