Portobello Mushrooms And Sour Cream And Chive Potatoes Sp5 Recipes

POTATO, MUSHROOM AND SOUR CREAM CASSEROLE

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender. Meanwhile, melt 2 Tbsp. butter in medium skillet on medium-high heat. Add mushrooms; cook and stir 10 to 15 min. or until tender. Season with 1/2 tsp. pepper. Remove from heat.
• Heat oven to 350°F. Drain potatoes; return to pan. Mash until desired consistency. Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended. Spoon half the potato mixture into 1-qt. baking dish; top with layers of half each of the mushrooms and tomatoes. Repeat layers. Top with remaining sour cream; sprinkle with chives.
• Bake 30 min. or until heated through.

SOUR CREAM POTATO, KRAUT & SWISS CHEESE PORTABELLA #SP5

Steps:

• Clean mushroom caps gently. Flash in microwave, four caps at a time, for 3 minutes.
• If you desire the horseradish flavor, mix 1 tablespoon or more very well into mashed potatoes.
• Spoon mashed potato mixture onto each cap.
• Put 1/4 cup of sauerkraut on top the mashed potatoes on each.
• Bake in greased pan in a preheated 375 degrees oven for 20 minutes.
• Mound 1/4 cup shredded swiss cheese on each and cook for another 5 minutes and you have your meal.

BLUE CHEESE & CHIVE POTATO POPPERS #SP5

Steps:

• Preheat oven to 375 degrees.
• In small bowl, gently stir blue cheese crumbles into mashed potatoes. Fill each pepper half with potato mixture.
• Wrap each with a slice of cooked bacon and place onto a parchment paper-lined baking sheet.
• Pop into oven and bake for 5-8 minutes until bacon crisps. Watch so that the filling doesn't ooze out.
• Remove to appetizers plates and serve with sriracha sauce for dipping.
• *My recipe title has less than 64 characters, but for some reason it cut off the required hashtag #SP5.

SOUR CREAM AND CHIVE POTATO CAKES #SP5

Steps:

• Combine all ingredients gently, until mixed (small lumps OK). should have consistency of pancake batter (ADD MILK IF BATTER IS TOO THICK TO POUR).
• Heat 1 tsp oil heavy skillet med.
• Drop 2-3 oz batter in pan, making 3-4 at time.
• flip when browned on bottom.
• repeat with remaining batter.
• (keep cakes warm in low oven).

ANITA'S BAKED POTATOES #SP5

Steps:

• Layer the potatoes in the bottom of a small baking pan or cassarole dish.
• Blend the cheese together.
• Combine one cup cheese, bacon bits, chives, mushrooms and sour cream.
• Spread over potatoes.
• Sprinkle remaining cup of cheese over the top.
• Bake at 325 until cheese on top melts.
• Enjoy.

PORTOBELLO MUSHROOMS AND SOUR CREAM AND CHIVE POTATOES #SP5

Steps:

• Preheat your oven to 400.
• Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
• In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
• Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
• In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
• In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
• Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.