Baked Potatoes and Smoky Portobello Bites
with Cheddar Broccoli and Green Onions
We're serving up a pub classic, but minus the meat! Thin slices of savoury portobello mushrooms are rubbed in spices and baked until crisp for a veggie take on bacon bits!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
460 g
Russet Potato
227 g
Broccoli, florets
2 unit
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
43 g
Cream Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp oil (dbl for 4 ppl), then season all over with salt and pepper. Microwave on high, carefully flipping halfway through, until fork-tender, 6-8 min. Transfer potatoes directly to the top rack of the oven. Bake until flesh is tender and skin is crisp, 15-20 min. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven, flipping halfway through, until flesh is tender and skin is crisp, 1 hr-1 hr 20 min.)
Meanwhile, halve portobellos, then cut into 1/4-inch slices, crosswise. Add soy sauce, BBQ Seasoning, half the Cream Sauce Spice Blend and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Stir well to combine. Add portobellos. Using your hands, toss well to coat. Arrange portobellos on a parchment-lined baking sheet in a single layer, without overlapping slices. Bake in the middle of the oven until deep golden-brown, 13-16 min.
Meanwhile, cut any large broccoli florets into bite-sized pieces. Thinly slice green onions, keeping white and green parts separate. Add sour cream to a small bowl. Season with salt and pepper, then stir until smooth.
Heat a medium pot over medium heat (large pot for 4 ppl). When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, then toss to coat. Cover and cook, stirring occasionally, until broccoli is tender-crisp and water is absorbed, 4-5 min. Remove from heat. Transfer broccoli to a plate, then cover to keep warm. Carefully rinse and wipe the pot clean.
Reheat the same pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then green onion whites. Stir until butter melts, 30 sec. Sprinkle remaining Cream Sauce Spice Blend over green onions. Stir until coated. Add 1/2 cup milk (dbl for 4 ppl). Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 1-2 min. Reduce heat to low, then add cream cheese and half the cheddar cheese. Stir until cheddar melts and sauce is smooth, 1-2 min. Remove from heat, then season with salt and pepper, to taste. Cover to keep warm.
Halve potatoes lengthwise. Divide potatoes and broccoli between plates. Fluff the cut sides of potatoes with a fork, if desired. Top potatoes with remaining cheddar cheese, then smoky portobello bites and sour cream. Top broccoli with some cheesy sauce. Sprinkle remaining green onions over top. Serve any remaining cheesy sauce alongside.
