Recipe: Potato-Stuffed Mushrooms

POTATO-STUFFED MUSHROOMS

"Large mushroom caps are filled with creamy potato puree and then broiled until golden brown. This can be served as an appetizer, plated first course or even as a side dish."

1 large Russet potato, peeled and cubed
Salt and freshly ground white pepper, to taste
2 tbsp. unsalted butter
1/4 cup heavy (whipping) cream
2 tbsp. Parmigiano-Reggiano cheese
8 large mushroom caps (domestic white or cremini)
2 tbsp. extra-virgin olive oil, or as needed

Preheat the broiler.

Place the potato cubes in a medium-size saucepan with enough cold water to cover. Add a large pinch of salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with the tip of a small knife, about 15 to 20 minutes. Drain the potato cubes and return to the same pan.

Add the butter, cream and Parmigiano-Reggiano to the potatoes, and mash with a potato masher or pass through a food mill. Season to taste with salt and pepper.

Clean the mushroom caps with a damp paper towel. Use a melon baller to carefully hollow out the center of each mushroom. Place the mushrooms, round side up, on baking sheet and brush with olive oil.

Place the mushrooms under the broiler until golden brown.

Turn the mushrooms, cavity side up, sprinkle with salt and pepper, and fill with the potato mixture.

Place the stuffed mushrooms under the broiler briefly to slightly brown top. Serve immediately.

Makes 4 servings
Source: Viking Cooking School (Viking Range Corp.), Greenwood, Miss. in the Baton Rouge Advocate, September 2008