Mashed Potato Stuffed Mushrooms with Mushroom Sauce

by | Aug 28, 2015 | Eric the Trainer Recipes, Eric the Trainer's Archive, New Recipe

  • Cooking spray, as needed
  • 1 (16-oz.) package large (2-inch diameter) white mushrooms, stemmed
  • 1 lb. small white potatoes
  • ¼ cup buttermilk
  • 2 garlic cloves, minced
  • 1 T. chopped chives
  • ¼ t. salt
  • 1 T. unsalted butter
  • 1 T. olive oil
  • 1 (8-oz.) packaged baby portabella mushrooms, sliced
  • 1 cup low-sodium beef broth
  • 2 T. cold water
  • 1 T. all-purpose flour
  • 1 T. red wine vinegar
  • ¼ t. salt (optional)
  • ¼ t. freshly ground black pepper

Preheat oven to 400°F. Coat 11×7-inch baking dish with cooking spray.

Arrange white mushrooms in dish, cap sides down.

Bake mushrooms for 15 minutes. Remove from oven; set aside.

Bring large pot of water to a boil over high heat.

Add potatoes; boil for 10-15 minutes or until tender.

Drain; mash in large bowl.

Mix mashed potatoes with buttermilk, garlic, chives and salt until smooth.

Spoon into mushroom caps.

Bake for 15 minutes or until mushrooms are tender.

Make sauce: Melt butter and olive oil in saute pan over medium-high heat.

Add portabella mushrooms; cook 3-5 minutes, stirring occasionally until softened.

Add beef broth; simmer until slightly reduced, about 5 minutes. In small mixing bowl, combine cold water and flour; whisk until smooth. Stir in flour mixture.

Add vinegar; season with salt and pepper. Simmer until thickened, about 1 minute. Pour sauce over mashed potato-stuffed mushroom caps. Serve immediately.

With permission from the American Culinary Federation and Clemson University’s Culinary Nutrition Undergraduate Student Research Group Chef & Child Ingredient of the Month, October 2011