Stuffed portobellos filled with creamy mashed potatoes and corn and baked to perfection! Top with optional vegan cheese for an extra-tasty meal with your family!
Vegan | Gluten-Free
What you'll need:
8medium potatoes, peeled (if desired) and cut into cubes
1-2tbspvegan butter(or sub nondairy milk or vegetable broth)
1/2lbfrozen corn or 2-4 ears of corn with corn cut off cob
4large portobello mushroom caps, stem removed
(optional) 1/3cupshredded vegan cheddar cheese
What you'll do:
Boil potatoes. Mash with butter, garlic powder, salt, and black pepper and mix with corn.
While potatoes are boiling, bake portobellos (and stems if desired) at 400 degrees F (204 C) for 15 minutes. Remove from oven and place in baking dish. Snack on stems if you want because we won't be using them here.
Spoon mashed potato and corn mix into portobellos. Sprinkle some additional corn on top. Top with shredded cheddar cheese (optional). Put back in oven at 350 degrees F (176 C) for 15-20 mins.
Serve with side of steamed broccoli, asparagus, or some other delicious side. Enjoy!
Fruit So Hard Recipes
Stuffed Portobello Mushrooms http://fruitsohard.com/stuffed-portobello-mushrooms/