BAKED PORTOBELLOS WITH POTATOES AND SOUR CREAM
Steps:
- Preheat oven to 425 degrees. Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
- Lower temperature to 400 degrees. Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper. Stir in the portobello caviar. Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet. Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap. Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams
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Rais Rbas
[email protected]I'm not in the mood to cook this recipe.
Mahlatse Mashilo
[email protected]This recipe is too expensive for me.
rayleetho roman
[email protected]I'm allergic to one of the ingredients in this recipe.
Sweeney Princess
[email protected]I don't have all of the ingredients for this recipe.
captn COBRA
[email protected]This recipe seems like it would be too difficult to make.
Md noyon Uddin
[email protected]I'm not sure if I like the sound of this recipe.
Naeem Sana
[email protected]I'm going to make this recipe for my next dinner party.
Arif khan Arif khan
[email protected]This looks like a delicious recipe.
Avery James
[email protected]I can't wait to try this recipe.
Julio cesar
[email protected]This recipe is a keeper!
Janice Irby
[email protected]I'm definitely going to make these again.
Marlon Tan
[email protected]These are a great way to use up leftover potatoes.
Kelly Sopher
[email protected]I made these for a dinner party and they were a huge hit!
Raza Rahi
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Mustafa Zormati
[email protected]These were a little bland for my taste, but I think that's just because I don't like mushrooms very much.
Saraih Cantarero
[email protected]I followed the recipe exactly and they came out perfect.
Sindhi Rajper
[email protected]I'm not a huge fan of mushrooms, but these were really good.
Zubair Ali
[email protected]These were so easy to make and so flavorful!
Md rubel 01646061969
[email protected]I made these last night and they were delicious! I used baby potatoes and they cooked perfectly in the time given.
Awais King
[email protected]These baked portobellos were a hit! The potatoes were perfectly roasted and the sour cream added just the right amount of tang.