Portobello Stuffed with Mashed Potatoes

Peggy Lampman | Contributor

I've been given a carnivore's challenge to make a vegetarian, one-recipe menu that is delicious, attractive and satisfies in the absence of meat. This steak and potato fan is willing to try anything--once.The beefy portobello is up for the challenge; how can I possibly fail by stuffing this fabulous fungi temptress with mashed potatoes?

If you've the time, roast some garlic cloves and mash with the potatoes for another layer of flavor. Instead of grilling your vegetables, you can always roast them in a 425Ëš oven. Marinate as directed in the recipe then line a baking sheet with foil. Roast the portabella until tender, about 15-20 minutes, or until tender, and the asparagus about 8 minutes, or until they easily bend. If your mashed potatoes are ready in advance of your vegetables, you can place them, covered, in a double boiler or over a pot of gently simmering water until ready to serve.

I, too, enjoy a great steak, but not every day. Did I pass this daily beef lover's test? Will she return home and grill a steak? After finishing the dish, my favorite carnivore couldn't resist exclaiming the stuffed portobello was delicious, she was satisfied, but she missed the gravy.

Ingredients for potatoes:

2 pounds Yukon Gold or russet potatoes
1 to 2 tablespoons unsalted butter or Earth Balance
1/2 cup half-and-half or milk, plus more if necessary
2 tablespoons fresh chopped chives, plus additional for garnish
Paprika as needed for dusting

Directions for potatoes:

1. Bring large pot of salted water to a boil.
2. Peel potatoes and cut into 1-inch chunks. Boil for 10 to 12 minutes or until tender. Drain.
3. Mash potatoes, butter and half-and-half or milk until smooth. Add more half-and-half or milk, if necessary, to make a creamy mixture. Stir in 1 1/2 tablespooons snipped chives and season to taste with kosher salt and freshly ground pepper.

Ingredients for grilled vegetables:

16 asparagus spears, woody ends trimmed
4 portobello mushroom caps, remove stems and clean with a damp cloth
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil

Directions for grilled vegetables:

1. Brush asparagus and portobellos with balsamic vinegar. Let sit at room temperature 30 minutes to absorb flavor.
2.Heat grill to medium high and clean grill grates by rubbing with oil.
3. Sprinkle with salt. Grill until tender and charred grill marks appear, about 15 minutes for portobellos, about 5 to 7 for asparagus. You may find using a vegetable grill basket helpful.

Assembly:

Mound mashed potatoes onto upturned portobello caps. Arrange 4 asparagus spears so their points meet over the top of the potatoes. Lightly dust with paprika. Garnish with remaining chives and serve.