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Roasted Portobello Stuffed with Cheesy Chive Mash
and Mixed Kale Salad
Portobello mushrooms, chive mashed potatoes and vegetarian gravy, need we say more? This easy and quick onion 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
460 g
Russet Potato
1 unit
Vegetable Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
3 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
7 g
Chives
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
113 g
Kale Slaw Mix
1 tbsp
All-Purpose Flour
(Contains Wheat)
28 g
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
2 tbsp
Oil*
2 tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, finely chop chives. Remove stems from mushroom caps, then roughly chop stems. Set aside. Brush half the soy sauce all over each cap. Season with pepper. Arrange caps top-side up, in a foil-lined 8x8-inch baking dish (NOTE: Use a 9x13 baking dish for 4 ppl). Bake, in the middle of the oven, until fork-tender, 14-15 min.
While mushrooms cook, whisk together mustard, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add kale slaw mix and toss together. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add onions and mushroom stems. Cook, stirring often, until softened, 4-5 min. Sprinkle over flour. Cook, stirring often, 1 min, until coated. Add broth concentrate, remaining soy sauce and 3/4 cup water (dbl for 4 ppl). Bring to a simmer. Cook, stirring often, until thickened, 2-3 min. Season with pepper.
When potatoes are fork-tender, drain and return to the same pot, off heat. Using a potato masher, mash in sour cream, half the chives, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) into the potatoes until creamy. Season with pepper. Turn the broiler to high. Turn over mushrooms, top-side down and stuff with mashed potatoes. Sprinkle over remaining Parmesan. Broil, in middle of oven, until tops are golden-brown, 3-4 min.
Divide stuffed mushrooms between plates. Drizzle over gravy and sprinkle over remaining chives. Serve kale slaw and any remaining potatoes along side.
