Recipe
Appetizer
Mashed Potato-Topped Mushrooms
Primary Media
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Hy-Vee Select olive oil, divided | ||
1 tbsp. Hy-Vee unsalted butter | ||
1 large yellow onion, cut into thin strips | ||
24 oz. baby bella mushrooms, stems removed | ||
2 medium | ||
¼ c. Hy-Vee half-and-half | ||
½ c. crumbled feta | ||
Green onions, optional |
Directions
- In a large non-stick pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add onions and cook for 45 to 55 minutes, or until caramelized, stirring occasionally.
- In another non-stick pan, heat remaining 1 tablespoon olive oil over medium-high heat and sauté mushrooms for about 5 minutes, or until tender, working in 2 batches. Remove from heat and keep warm.
- Meanwhile, bring a pot of water to boil over high heat. Add potatoes and boil for 10 to 15 minutes or until fork tender. Mash with hand masher; add half-and-half and feta and continue to mash until smooth consistency.
- Spoon potato mixture into mushroom cavities, top with caramelized onions and green onions, if desired.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 9g
- Protein: 4g
Recipe Source:
Hy-Vee weekly ad from the week of March 30, 2011.