300g cooked mashed potatoes
4 Portabello Mushrooms
100g cooked chestnuts, chopped
50g porcini mushrooms - if you’re using fresh ones just chop finely, if you’re using dried ones soak in hot water until rehydrated, then drain and chop
60g sundried tomatoes, drained and chopped
1 tbsp rapeseed oil
3 shallots, peeled and finely chopped
1 clove garlic, crushed
2 tbsp basil or parsley, chopped
Salt & black pepper
1 Preheat the oven to 180oC Fan /Gas 5 .
2 Place the cooked mashed potatoes in a large bowl.
3 Remove the stalks from the mushrooms and finely dice.
4 Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.
5 Add the garlic and cook for a further minute. Add in the sundried tomatoes, chestnuts and herbs then tip the mixture in to the mashed potato and mix well.
6 Brush each of the Portabello mushrooms with a little oil then place upside down on an ovenproof dish and pile the potato mixture on top of each one.
7 Oven bake for 18-20 minutes until golden.
Recipe courtesy of Seasonal Spuds