Shelly's Recipe

BAKED PORTOBELLO STUFFED WITH CHEDDAR AND GARLIC POTATOES

Category: Mashed Potatoes

4-6 Portobello, stems removed
Butter, salt and pepper
Shredded cheddar cheese
Well seasoned hot garlic mashed potatoes
Thinly sliced chives

Melt 12 oz butter and brush each cap with butter; season well with salt and pepper. Arrange on baking pan. Bake at 500 until mushrooms are tender, about 8 minutes; reserve. Stir cheese into mashed potatoes until melted. Fill portobello caps with 1/2 cup potato mixture; sprinkle with reserved cheese. Heat caps in oven until heated through, about 5 minutes; sprinkle with chives.