Portobello Mushrooms Stuffed With Garlic Mashed Potatoes And Fried Leeks

While skimming thorough my all time favorite cook book Vegan Planet written by Robin Robertson, I came across this tasty sounding dish! Seeing as how I have never prepared leeks myself I thought I would give this recipe a shot! Robin Robertson calls for Chipotle Mashed Potatoes for this recipe but I opted for garlic potatoes since I know my children will eat them!

This recipe seems like it would take a long time to prepare but actually the most time consuming part was scraping the mushrooms and playing hide and seek with my kids while the potatoes boiled! If you are stretched for time you could always use left over mashed potatoes to cut back on time. This dish took my about 45 minutes but remember I was also playing with my children, too!


Ingredients:

2 leeks (white parts only), washed well and slivered lengthwise
2 Tbsp olive oil
1 Tbsp tamari/soy sauce/braggs
4 larger red potatoes
8 cloves garlic
1/2 cup non-dairy milk
Salt
White Pepper
4 large Portobello mushrooms

Directions:

After you wash your potatoes cut them in half and place the potatoes and garlic in a large saucepan with cold salted water to cover. Bring to a boil over medium-high heat and continue to boil until tender, 25 to 30 minutes.
In the mean time use a knife or a spoon, scrape out and discard the brown gills from the under­side of the mushroom caps and remove caps with knife.

Remove garlic a few minutes before the potatoes are done so they can cool.

Preheat the oven to 375 degrees F.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the mushrooms cut side up and sear until browned, about 60 seconds.

Add the tamari, turn over the mushrooms, season with salt and white pepper to taste, and cook for 60 seconds. Remove the mushrooms from the skillet and set aside. Remove potatoes so they can cool slightly.

Take the garlic and using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste.

Combine the mashed garlic, almond milk, potatoes and 1 T oil in a bowl, sprinkle with a little salt and white pepper, and whip the potatoes until smooth.

Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency.
Spoon 1/2 cup of the mashed potatoes into each mushroom cap and smooth the top.
Drizzle the stuffed mushrooms with a little of the olive oil and place in a lightly oiled baking dish.

Bake until hot, about 15 minutes.

While the mushrooms are baking, heat the remaining 1 tablespoon olive oil in the same large skillet over medium-high heat. Add the leeks and cook, stirring, until crisp, about 5 minutes. Transfer to paper towels to drain.

To serve, place the mushrooms on a plate and top with the fried leeks.