Author Notes
I love mashed potatoes and these little bites are one of my favorites apps! I stuffed mushrooms with mashed potatoes mixed with feta and then topped them with one of the best ingredients ever - caramelized onions! —Kerstin
Ingredients
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2 tablespoons
extra virgin olive oil
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1 tablespoon
unsalted butter
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1
large yellow onion, cut into thin strips
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24 ounces
baby bella mushrooms, stem removed
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2
Yukon Gold potatoes (mine were 13 ounces), scrubbed, peeled, and cut into chunks
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1/4 cup
buttermilk
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1 teaspoon
salt
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1/2 cup
crumbled feta cheese
Directions
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Heat 1 tablespoon olive oil and butter over medium low heat in a large nonstick pan and cook onions for 45 to 55 minutes, or until caramelized, stirring occasionally.
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Heat remaining 1 tablespoon olive oil over medium high heat and sauté mushrooms for 7 to 10 minutes, or until tender, working in batches. Remove from heat and drain well.
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Meanwhile, bring a large pot of water to a boil over high heat. Add potato chunks to the pot and boil for 10 to 15 minutes or until fork tender. Drain and mash in a large bowl (yield should be about 1 1/2 cups). Mix mashed potatoes with buttermilk and salt until smooth; mix in crumbled feta.
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Spoon potato mixture into mushroom cavities and top evenly with caramelized onions. Makes 12 servings.
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