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Yukon Gold-Stuffed Portobellos

Yield 4 servings (serving size: 1 stuffed mushroom cap)

Ingredients

  • 4 medium Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1-inch pieces
  • 4 (5-inch) portobello mushroom caps
  • Olive oil-flavored cooking spray
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon light butter
  • 4 garlic cloves, minced
  • 1/2 cup fat-free milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (3/4-ounce) slices provolone cheese
  • 1/4 cup chopped green onions
  • Freshly ground black pepper

Nutrition Information

  • calories 307
  • fat 7.8 g
  • satfat 4.5 g
  • protein 11.5 g
  • carbohydrate 45.9 g
  • cholesterol 21 mg
  • iron 0.7 mg
  • sodium 741 mg
  • caloriesfromfat 24 %
  • fiber 4.2 g
  • calcium 205 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place potato in a saucepan; add water to cover. Bring to boil: cover, reduce heat, and simmer 20 minutes or until tender. Drain.

  3. Remove brown gills from undersides of mushrooms using a sharp knife, if desired. Place mushroom caps on a jelly-roll pan, stem side down. Coat with cooking spray; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° for 15 minutes, turning once.

  4. Heat saucepan over medium heat until hot. Add butter and garlic; sauté 1 minute. Add milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir well. Return potato to saucepan; mash with a potato masher. Spoon 1 cup mashed potato onto each mushroom cap. Top each with

  5. 1 slice cheese; sprinkle with onions. Bake at 450° for 8 to 10 minutes or until cheese melts. Sprinkle with pepper. Serve immediately.

Oxmoor House Healthy Eating Collection