Portobellos Stuffed with Potatoes, Leeks, Cheddar & Chard
Hurray! I'm the proud new owner of a Canon Powershot A640!
I'm really into leeks right now. So, if you have a favorite vegetarian leek recipe, post it, email it to me and I'll do a vegetarian leek round-up.
Tonight's menu, chez Catherine, was portobello mushrooms stuffed with a mixture of mashed potatoes, leeks, scallions, chard, and cheddar cheese. A wonderful comfort food with the elegant touch of stuffed Ports. It's also super-easy! Here's how.
Portobellos Stuffed with Potatoes, Leek, Cheddar & Chard
I large baking potato
1 tbsp butter
I large leek, cut in quarters, and soaked for 5 min
1/2 bunch chard leaves, stemmed and ripped
1/4-1/3 cup milk
S & P
1/2 cup grated cheddar
6 portabello stuffing mushrooms (6oz)
Preheat the oven to 400.
Rinse the potato, poke it with a fork several times, and microwave on high until baked (5-6 mins).
Melt the butter in a skillet and cook the leek for 4 minutes. Add the scallions and chard and cook for 3-4 minutes. Add the cheddar and S & P. Add the milk, potato, and grated cheddar.
Peel the mushrooms and brush ousides with olive oil and insides with balsamic vinegar. Stuff with potato mixture and bake for 12 minutes. Serve immediately.