Thursday, May 16, 2013

Mashed Potato Stuffed Mushrooms

One of my burgeoning interests is cooking beyond simple stirfry and (any manner of) egg. I genuinely enjoy being in the kitchen and being able to whip up Instagram-worthy food is a point of pride. Since new beauty products/looks are in scarce supply, perhaps you wouldn't mind reading about my culinary adventures?

I've been on a mushroom kick lately and made mashed potato stuffed mushrooms. They taste insanely good and are super easy to make. Bonus points for looking really cute on the plate!
I adapted my recipe from this one I found on allrecipes.com. Basically, I used actual ingredients instead of packaged ones, and took away the cheese because I'm lactose sensitive.

Ingredients:
3 medium-sized Yukon Gold potatoes
5 strips of bacon
3 tablespoons olive oil
4 cloves of minced garlic
12 large mushrooms, or more depending on size
salt, butter, black pepper, italian herbs to taste

Directions:
1. Preheat oven to 350 degrees F.
2. Skin potatoes and chop into 1" cubes. Place in medium saucepan, cover potatoes with water, set to boil for 15-20 minutes or until potatoes are soft.
3. Chop bacon into bite-size pieces, fry till crispy.
4. When potatoes are ready, drain and mash. Add herbs, salt, butter, and pepper to taste.
5. Remove stems from clean mushrooms* and stuff with mashed potatoes.
6. Spread olive oil and minced garlic on a walled cookie sheet or baking dish. Place mushrooms on top.
7. Bake for 20-25 minutes.

*To clean mushrooms, take a damp kitchen towel and gently wipe the grit and dirt off. To remove stems, gently wiggle the stem till you hear a popping sound. This part is really fun.

When buying mushrooms, try to get them more or less equal in size. This is to make sure some of your mushrooms won't be overcooked/undercooked. I also like to scoop up the baked garlic (baked garlic tastes so good) and place it on top of the stuffed mushrooms before serving.

My boyfriend (the resident wine picker) paired it with Rioja. All in all, a fantastic meal.

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