Plant based eating does not have to be boring! People think all we eat are salads but that is so far from the truth. Since going plant based 4 years ago we have discovered so many new and exciting foods. You are going to love today’s recipe using the Instant Pot Garlic Mashed Potatoes from my last post and You Tube Video. I stuffed those yummy spuds into a big portobello mushroom cap and topped it off with some vegan cheeze sauce. Popped them in the air fryer and we were over the moon happy! It is a main dish worthy of company and might I add, it’s elegant enough to serve for a holiday meal.
I think they look pretty and you know what, they taste even better than they look. If you are looking for something that is hearty and filling this is what you want to make. Anything with mashed potatoes automatically becomes comfort food in my book. The garlic 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 Bellas and they turned out amazing! This would be such a fun appetizer for the holidays or anytime. I topped some with Donna’s Vegan Cheeze Sauce and left some plain and loved them both. A little drizzle of Napa Valley Naturals Grand Reserve Balsamic or a Balsamic Glaze would guild the lily on these!
Garlic Mashed Potato Stuffed Portobello Mushrooms
4 large portobello mushrooms, cleaned and gills removed
Make the Garlic Mashed potatoes and the cheeze sauce. Prep the mushrooms by removing the gills and the stem gently with a spoon. Preheat the air fryer to 400 degrees. Make sure the air fry rack is in the proper position. 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 to a platter or plate and sprinkle with fresh or dried chive or sliced green onions.
Serving Suggestions: Drizzle the finished stuffed mushrooms with a thick syrupy balsamic like Napa Valley Naturals Grand Reserve Balsamic vinegar or use a Balsamic Glaze. 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.
Recipe by Nutmeg Notebook
Links for the items used in this video
Oven Mitt – The one I have is no longer available but this one is similar.
Crispy Cooker Mat – Our friend Shayda told us about these mats so we ordered them. Cut these to fit the mesh racks and it makes clean up easier but still allows air flow.