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
How to Make It
Preheat oven to 450°.
Place potato in a saucepan; add water to cover. Bring to boil: cover, reduce heat, and simmer 20 minutes or until tender. Drain.
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.
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
1 slice cheese; sprinkle with onions. Bake at 450° for 8 to 10 minutes or until cheese melts. Sprinkle with pepper. Serve immediately.