Truffled Mashed Potato – Stuffed Portobellos

I have been eating completely vegan now for about 3 months and I have lost 13 lbs! I feel so much better knowing that I am putting pure plant-based foods into my body instead of meat and dairy. I know that making this decision was right for me and there is no going back. I still haven’t reached my goal weight so along with continuing to eat this way I need to step up my exercising a bit more.

This past weekend I was craving something really satisfying and tasty. I found this recipe in my “But My Family Would Never Eat Vegan!” cookbook. I can assure you, this one is incredibly satisfying! I really love this recipe. When eating my truffled mashed potato stuffed Portobello it reminded me of eating in a steakhouse and getting all of that flavor, without the steak/fat/cholesterol. Winner!

For the Mashed Potatoes:

3 lbs Yukon gold potatoes, peeled and chopped (I left the peels on)

.5 cup unsweetened non-dairy milk (more if needed to make creamier)

1/4 cup truffle oil

salt & pepper to taste

Place the potatoes in a pot and fill to cover just the tops of the potatoes. Bring to boil and cook until tender, about 8 minutes. Drain. Add the milk and truffle oil. Mash until desired consistency. Add splash of milk if needed. Add salt & pepper to taste.

Stuffed Portobello:

4 large Portobello mushrooms

2 teaspoons vegan butter

2 shallots, diced

1 teaspoon minced garlic

2 teaspoons thyme (I left this out.. not a huge fan of thyme all the time)

salt & pepper to taste

olive oil

chives

Preheat oven to 375. Line baking sheet with parchment paper.

Remove stems from Portobellos and set aside caps. Dice the stems. Melt the vegan butter in a large frying pan over medium heat. Add the shallots, garlic, Portobello stems, and thyme if using. Cook for about 5 minutes, stirring occasionally, until tender. Remove from heat.

Rub olive oil into the tops of the Portobello caps and place gill side up on the baking sheet. Sprinkle with salt & 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. Sprinkle with chives. Add salt & pepper if needed.

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