Garlic Mashed Potato Stuffed Portobello Mushrooms / Air Fryer

It is a main dish worthy of company and might I add, it’s elegant enough to serve for a holiday meal. Get those big Portobello mushrooms and turn them into a delicious entrée. They taste even better then they look. The garlic potatoes and chives add so much flavor and the men in your life will like that they get to use a fork and knife to eat this meal! (We eat a lot of  chopped salads and soups around here and rarely is a knife needed for dinner.)

Just for fun I tried stuffing Baby Bella mushrooms and they turned out amazing! They would be such a fun appetizer. I topped some with Donna’s Vegan Cheeze Sauce and left some plain and loved them both. If you prefer a little spicery flavor try the Chipotle Nacho Cheese Sauce as it has a little kick to it.

Anything with mashed potatoes automatically becomes comfort food in my book.

We thought you might enjoy seeing a video of this recipe being made and cooked in Breville Smart Oven Air Fryer. To make this recipe you will need the Instant Pot Garlic Mashed Potatoes recipe.

A little drizzle of Napa Valley Naturals Grand Reserve Balsamic, a Balsamic Glaze or your favorite California Balsamic vinegar would guild the lily on these!

Garlic Mashed Potato Stuffed Portobello Mushrooms

Tami Kramer Nutmeg Notebook

5 from 1 vote

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Servings 4

Equipment

• Air Fryer

Ingredients

  

1x2x3x

• One Batch of Instant Pot Garlic Mashed Potatoes recipe see recipe below
• One Batch Donna’s Vegan Cheeze Sauce see recipe below
• or a batch of Chipotle Nacho Cheese Sauce see recipe below
• 4 large portobello mushrooms cleaned and gills removed

Garnish

• Chives, fresh or dried for garnish

Instructions

 

• Make the Garlic Mashed potatoes and the cheeze sauce. Remove to a platter or plate and sprinkle with fresh or dried chive or sliced green onions.
• Preheat the air fryer to 400 degrees. Make sure the air fry rack is in the proper position.
• Prep the mushrooms by removing the gills and the stem gently with a spoon.
• Fill each mushroom cap with mashed potato mixture. When oven has reached temperature place the filled mushroom caps carefully on the rack. Set time for 20 minutes.
• When timer goes off pull out the rack using a hand mitt and spread some of the cheeze sauce over the potatoes. Place back in the oven at 400 degrees until the cheeze sauce is hot about 5 minutes.
• Remove from oven and drizzle with some Balsamic vinegar if desired.
• Garnish with fresh or dried chives if desired.

Notes

Serving Suggestions: Drizzle the finished stuffed mushrooms with a thick syrupy balsamic like Napa Valley Naturals Grand Reserve Balsamic vinegar, a Balsamic Glaze or your favorite California Balsamic vinegar.

Serve as an entree along with oven roasted or air fried vegetables, coleslaw or a big beautiful green salad.

Variations: Stuff Baby Bella mushrooms for appetizers with or with out the cheeze sauce and perhaps a drizzle of a thick balsamic vinegar like Napa Valley Naturals Grand Reserve just before serving.

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Chipotle Nacho Cheese Sauce

Tami Kramer Nutmeg Notebook

This creamy nacho cheeze sauce is super simple to make but big on flavor. You can cut back on the chipotle powder and jalapeno powder to control the heat if desired.

5 from 7 votes

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Course Sauce

Cuisine Mexican

Servings 10

Equipment

• High Powered Blender

Ingredients

  

1x2x3x

• 2 cups Cooked potatoes (peeled or unpeeled) OR butternut squash – peeled, microwaved, boiled or steamed
• 1 cup Cooked carrots – peeled – microwaved, boiled or steamed
• ½ cup nutritional yeast
• 2 cups water
• ½ cup rolled oats
• 2 tablespoons lemon juice
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chipotle chili powder – or to taste – cut back if you don't like spicy
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon jalapeno powder or to taste or use a fresh jalapeno optional

Instructions

 

• Put all ingredients in a high powered blender and blend for 2-3 minutes or until smooth and creamy. If you blend it long enough in a Vitamix or Blendtec blender it will get nice and hot!
• This sauce does firm up when refrigerated and if it gets too thick thin it with some unsweetened plant milk or water when reheating to make it pourable again.
• Keep it refrigerated – it will last for 5-6 days. The sauce does get thicker when refrigerated so when reheating you can add a little water or unsweetened plant milk and heat it up in the microwave on 50% power to heat it up gently. Or put it in a small saucepan over low heat, stirring while it heats up. Use a wire whisk to help make it smooth and creamy.

  I haven't tried freezing it myself but subscribers tell us they have frozen it with it success. If it separates when thawed just put it in the blender to make it all smooth and creamy again.

Notes

Optional Variation: Use 3 cups cooked butternut squash instead of the potatoes and carrots. I like to use oven roasted butternut squash by cutting a whole squash in half, scooping out the seeds. Then turn it cut side down on a parchment lined rimmed baking sheet. Place in a preheated 400 degree oven for 45 minutes or until soft. How long will depend on the size of the squash. Let cool and measure out 3 level cups of squash to use in place of the potatoes and carrots. 

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Donna’s Vegan Cheeze Sauce

Nutmeg Notebook

5 from 1 vote

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Ingredients

  

• 2 cups white potatoes diced large
• 1 cup carrots diced large
• 3/4 cup water
• 1 teaspoon Benson’s Table Tasty Salt Substitute
• 1 Tablespoon fresh lemon juice or more
• 1/2 cup Nutritional Yeast this gives it a cheezy flavor
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon smoked paprika
• dash of cayenne pepper

Instructions

 

• Boil the potatoes and carrots until soft and drain. (I have also steamed them, microwaved them or used leftover baked potatoes and leftover cooked carrots.) .
• Place the cooked potatoes and carrots and the rest of the ingredients in a high powered blender and blend until smooth. Add more water if its too thick. If it’s too thin add a little more potato
• * If you want to make a nacho cheeze sauce add as much diced jalapeno to the mixture as you can handle!

Notes

Store in the fridge. It lasts for a week or more – but you will most likely eat it all up before then!

This cheeze melts beautifully.

Thank you Donna for a fabulous recipe!

Recipe by Donna Weifert and shared with her permission.

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Nutmeg Notebook’s Instant Pot Garlic Mashed Potatoes

Tami Kramer Nutmeg Notebook

Garlic Mashed Potatoes are so easy to make in a pressure cooker. This recipe requires no draining – you mash the potatoes in the cooking liquid. Warming the almond milk prevents the cool down of the potatoes so you can serve them piping hot!

5 from 1 vote

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Course Side Dish

Cuisine American

Servings 8

Equipment

• Pressure Cooker, Potato Masher

Ingredients

  

1x2x3x

• 2 pounds Yukon Gold Potatoes scrubbed and cut into chunks – or your favorite kind of potato
• 1 cup low sodium vegetable broth
• 8 cloves of garlic – or to taste
• 2-3 teaspoons Benson’s Table Tasty Salt Substitute or your favorite salt substitute
• 1/2 cup unsweetened almond milk warmed so it doesn’t cool down the potatoes
• 1 tablespoon dried Chives or 2 tablespoons fresh minced chives
• freshly ground black pepper

Instructions

 

• Put the potatoes, broth and garlic cloves in the Instant Pot, secure the lid and press manual, set time for 4 minutes. When it is done cooking use quick pressure release. Open pot carefully as it will be hot, do not drain the liquid, using a potato masher start mashing making sure you get the cloves of garlic. Add all of the seasonings. Add the almond milk a little at a time – you may not need it all depending on how creamy you like your potatoes. Keep mashing and adding the warm almond milk until you have the desired consistency.

Notes

Variations: you can change up the seasonings, add fresh herbs like thyme, rosemary or an Italian seasoning mix, Herbs de Provence, sun dried tomatoes, use half rutabagas or parsnips in place of half the potatoes, customize them to suit your needs.

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