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Oven-Baked Portobellos and Chive Mashed Potatoes
with Roasted Sweet Carrots
Portobello mushrooms, chive mashed potatoes and gravy need we say more. The easiest onion pan gravy makes this dish rich and flavorful for any night of the week!
The quantities provided above are averages only.
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
½ tbsp
Brown Sugar
6 g
Garlic
460 g
Russet Potato
170 g
Carrot, coins
1 unit
Vegetable Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
3 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
10 g
Chives
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Cooking Steps
Preheat the oven to 450°F (to roast the carrots and portobellos). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a parchment-lined baking sheet, toss the carrots with 1/2 tbsp oil (dbl for 4 ppl) and 1/2 tbsp brown sugar (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min..
Meanwhile, peel, then mince or grate the garlic. Peel, then cut the potatoes into 1/2-inch cubes. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
Meanwhile, remove the stems from the mushroom caps. Roughly chop the stems. Brush the inside and outside of each mushroom cap with 1/2 tsp soy sauce. Season with pepper. In an 8x8-inch baking dish (or a baking sheet), arrange the caps top-side up. Bake in the bottom of the oven until the mushrooms are juicy and fork-tender, 12-14 min.
Meanwhile, heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onions and chopped mushroom stems. Cook, stirring frequently, until veggies soften, 3-4 min. Add the remaining soy sauce, broth concentrate(s), garlic, 1/2 tbsp butter (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Cook, stirring frequently, until slightly thickened, 1-2 min. Season with pepper.
Finely chop the chives. When the potatoes are tender, drain and return the potatoes to the same pot. Add half the chives, sour cream and 1 tbsp butter (dbl for 4 ppl). Using a fork or potato masher, mash together until creamy. Season with salt and pepper.
Divide roasted sweet carrots, chive mashed potatoes and roasted mushroom caps between plates. Drizzle over onion pan sauce and sprinkle over the remaining chives.
