Stuffed Portobello Mushrooms
with Mashed Potatoes
Reser’s Fine Foods
6 fresh portobello
mushrooms
4 garlic cloves, chopped
4 tablespoons melted
butter, divided
1 tablespoon olive oil
2 cups Reser’s Mashed
Potatoes*
Pinch of black pepper
Pinch of salt
1/2 teaspoon dried thyme
1/2 cup chopped chives
1/2 cup goat cheese
2 tablespoons grated
Romano cheese
8 slices bacon, crisp
cooked, crumbled
2 cups dry bread crumbs
1/4 cup grated
Parmesan cheese
1/4 cup chopped
fresh parsley
Preheat oven to 400°F.
Remove stems from mushrooms; set caps aside.
Finely chop the stems.
In a skillet, sauté mushroom stems and garlic
in 1 tablespoon butter over medium-high heat
until tender.
Rub mushroom caps with oil and set in a greased
baking pan.
In a bowl, combine mashed potatoes, pepper, salt,
thyme, chives, goat cheese, Romano cheese, bacon
and sautéed mushroom stems; mix until well
blended. Stu; ;rmly into the mushroom caps.
In a separate bowl, combine the remaining melted
butter, bread crumbs, Parmesan and parsley. Sprinkle
over the stu;ed mushroom caps.
Bake, uncovered, for 25 minutes, or until heated
through. Serve warm. Makes 3-6 servings.
Brands may vary by region; substitute a similar product.
1 2-pound bag Eurofresh
Farms* mini cucumbers
1 teaspoon fennel seed
2 teaspoons coriander seed
3 teaspoons celery seed
2 teaspoons peppercorns
3 bay leaves
5 sprigs fresh thyme
2 tablespoons coarsely
chopped fresh garlic
2 pounds sugar
3 teaspoons salt
48 ounces apple
cider vinegar
Fresh Mini Cucumber Pickles
Eurofresh Farms
Rinse cucumbers and cut in half lengthwise.
In a frying pan over low heat, lightly toast fennel,
coriander, celery seed, peppercorns and bay leaves
just until fragrant.
In a sauce pot, combine the toasted spices, thyme,
garlic, sugar, salt and vinegar. Bring to a boil over
high heat. Remove from the heat and let cool for
about 5 minutes (should still be warm).
Dump the liquid over the cucumbers, cover and
refrigerate for at least 24 hours. Makes 8-12 servings.
Note: These will keep in the refrigerator for a few
weeks if the pickles are covered by the brine.
Recipe created by Chef Clint Woods of the Fox Restaurant Group.
* Brands may vary by region; substitute a similar product.
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