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PREP TIME: 25 minutes (not including time to
cook mashed potatoes)
ACTIVE TIME: 30 minutes
INACTIVE TIME: 20 minutes
4 large portobello mushrooms
2 teaspoons vegan butter (soy-free if necessary)
2 shallots, diced
1 garlic clove, minced
2 teaspoons fresh thyme leaves, plus more for
Olive oil spray
Salt and black pepper to taste
½ batch Truffled Mashed Potatoes (see Tip)
1. Preheat the oven to 375°F . Line a baking
sheet with parchment paper or a silicone baking
2. 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.
3. 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.
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.