Portobello Mushrooms And Sour Cream And Chive Potatoes #sp5

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 fresh portabella mushrooms
• 2 tablespoons olive oil
• 2 cups romano cheese
• 2 cups dry breadcrumbs (i suggest japanese style bread crumbs by panko)
• 2 cups simply potatoes sour cream and chive mashed potatoes

Recipe

• 1 preheat your oven to 400.
• 2 cleanse the mushrooms and remove the stems. then, finely chop the stems.
• 3 in a pan, saute the mushroom stems in 2 tbsp olive oil over a medium high heat until tender.
• 4 rub the mushroom caps with oil and put them in a greased or oiled baking pan.
• 5 in a bowl, combine the sour cream and chive mashed potatoes and romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
• 6 in another bowl, combine the remaining olive oil, bread crumbs, and romano cheese. sprinkle this over the stuffed mushroom caps.
• 7 bake uncovered for about 25 minutes, or until the potatoes are heated through. now serve with your meal, or make this your meal.