2 teaspoons fresh thyme leaves, plus more for garnish Olive oil spray
Salt and black pepper to taste
½ batch Truffled Mashed Potatoes. (see Tip)
To fancy up this dish, mash the potatoes until they’re very smooth and transfer them to a pastry bag. Pipe the mashed potatoes into the mushroom caps as if you were icing a cupcake. Proceed with the instructions from there.
If you don’t already have the mashed potatoes on hand, prepare them while you preheat the oven.
Amount per serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Preheat the oven to 375°F or 190°C. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the stems from the portobellos and set aside the caps. Dice the stems into ½-inch pieces. Melt the butter in a large frying pan, preferably cast iron, over medium heat.
Add the shallots, garlic, mushroom stems, and thyme. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender. Remove from the heat.
Spray the tops of the portobello caps with olive oil and place gill side up on the baking sheet.
Sprinkle with salt and pepper, then divide the stem mixture among them. Scoop heaping mounds of mashed potatoes on top. Bake for 20 minutes, or until the mashed potatoes are golden. Serve immediately, garnished with more thyme leaves.