Tater Stuffed Mushrooms
Here's a simple and hearty appetizer to try as we transition from Fall to Winter.
by Triangle Mycological Society
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Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 20774649)
Method
Mash the potato(es): Cut the potatoes into small, even 1-inch chunks, place in a small saucepan, cover with water and a pinch of salt. Bring to a boil, lower to a simmer and cook until a fork easily slides through them (about 10-12 minutes). Mash the potatoes. (Optionally, add some butter to taste.)
Clean mushrooms and pat dry.
Pull or cut the caps from the stems. (Stems can be discarded, chopped and added to the potatoes if desired, or saved to use in a Beurre Composé aux Champignons).
Combine remaining ingredients and fill caps.
Bake at 375°F till lightly browned on top (10-15 mins).
Recipe contributed:
February
1993
Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions, and was reproduced with permission in Duff in November 1993.
Objective:
Side or first course
Total Time:
About 45 mins
Yield:
6 to 8 servings
Suggested Mushrooms:
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
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Ingredients
1 lb. large mushroom caps (about 30)
1/4 Cup cottage cheese
1/3 to 3/8 Lbs. potatoes (roughly 1 large or 2 small-to-medum potatoes)
2 Tbsp. dry onion soup mix