Mashed Potato-Topped Mushrooms
Servings and Ingredients
|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|
|¼ c.||Hy-Vee half-and-half|
|½ c.||crumbled feta|
|Green onions, optional|
- 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.
90 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 9g
- Protein: 4g
Hy-Vee weekly ad from the week of March 30, 2011.