Chris' Recipes

Bon Appetite!

Onion Stuffed Mushrooms with Potatoes

Written By: Chris - Mar• 23•15

You know I like to use up what I have on hand and re purpose ingredients that I don’t want to see go to waste!  When I was hosting the gals recently for our Monday night show, I came up with these stuffed mushrooms!  I love mushrooms.  Bill, not so much although I keep slipping them into dishes without him noticing.  He has eaten the “filling” to many of my “shrooms”.  He doesn’t care for the texture, but also doesn’t pay much attention that they contain the stem; just all chopped up!

Mushrooms, though classified as vegetables in the food world, are not technically plants. They belong to the fungi kingdom and although they are not vegetables, mushrooms provide several important nutrients.  Maybe the term “fungi” is what grosses some people out.  Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as “functional foods.” In addition to providing basic nutrition, they help prevent chronic disease due to the presence of antioxidants and beneficial dietary fibers such as chitin and beta-glucans.   They also contain choline; an important nutrient found that helps with sleep, muscle movement, learning and memory.  I really just eat them because I love the flavor.  Doesn’t matter if they are raw, cooked or stuffed!

Anyways, this was a way to use up some leftovers.  You could just use onions and beef stock if you didn’t have left over French Onion Soup, like I did!

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Ingredients: 

12 or so Mushrooms, Baby Bello’s or White Button
1 Tablespoon Extra Virgin Olive Oil
1 Cup or so French Onion Soup (or sauteed onions and beef stock)
2/3 Cup Mashed Potatoes
1 Cup Gruyère Cheese, shredded
Salt & Pepper, to taste 

Preheat the oven to 400 degrees.

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Start by reducing the onion soup over medium heat until the broth is nearly gone.  Clean the mushrooms and remove the stems.  Chop the stems and add them, along with the olive oil into the onions.

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Cook over medium, to medium high heat until the mushrooms are browned. turning frequently.

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Combine the leftover mashed potatoes to the onion, mushroom mixture and season with salt and pepper.  Turn off heat and mix in about half of the shredded cheese.

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Allow to cool slightly and place in a zip lock baggie.  Cut the corner to use as a piping bag.

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Drizzle a baking dish with about a tablespoon olive oil, or use non stick cooking spray to coat. Squeeze the filling into the mushroom cavities and arrange closely, cavity side up.  Sprinkle the remaining cheese over the filling in each mushroom.  Bake uncovered until the mushrooms are tender and the filling is heated through, about 25 minutes.  Serve warm!

Enjoy!
Cheers!
~Chris

 

 

 

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