Garlic Mashed Potato Stuffed Portobello Mushrooms
Equipment
- Air Fryer
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
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.
Tried this recipe?Let us know how it was!