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Tami Kramer Nutmeg Notebook

Garlic Mashed Potato Stuffed Portobello Mushrooms

5 from 1 vote
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Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Air Fryer

Method
 

  1. 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.
  2. Preheat the air fryer to 400 degrees. Make sure the air fry rack is in the proper position.
  3. Prep the mushrooms by removing the gills and the stem gently with a spoon.
  4. 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.
  5. 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.
  6. Remove from oven and drizzle with some Balsamic vinegar if desired.
  7. 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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