Here’s the second addition to the Christmas appetizer mini showdown. I tested these out two nights ago for dinner and fell in love. I couldn’t keep myself from eating (a lot of) the mashed potatoes before I even got to stuffing the mushrooms. But it’s because I like mushrooms–correction, it’s because I love mushrooms–that I soldiered on and completed the dish as I refrained from just “double fist-ing” the potatoes in one hand and mushrooms in the other and putting them straight into my mouth. I know, I know, the image isn’t a pretty one. Shrug. What can ya do?! Lucky for me, there was a small portion of mashed potatoes left when the mushrooms ran out…
This recipe is pretty simple and will stand alone as an impressive, hearty, and comforting addition to any party table. That is, if your guests like mushrooms. I know some people don’t. I also know those people are super crazy. Ok, maybe only just a little crazy. Or not at all. Whatever. Enjoy these savory morsels alongside your other appetizers or as a side to your main dish. No one will complain that you didn’t try and make something delicious and pretty! Besides, who doesn’t love food you don’t have to use utensils to eat? Really crazy people, that’s who. Don’t invite crazies to your parties. Happy HanukkahChristmasKwanzaNewYearAtheistPartyTime!
20 oz baby bella mushrooms
1 to 1 and 1/2 pounds potatoes, peeled (I used russet)
2 tbsp extra virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
1/2 cup green pepper, finely chopped
1/4 yellow onion, finely chopped
leaves of 4 sprigs of fresh thyme, extra for garnish
2 tbsp red wine (use Barnivore for vegan friendly brands)
1/3 cup almond milk
2 tbsp vegan butter
salt and pepper, to taste
First, boil the potatoes. When they are ready, place them in a large bowl. Add the almond milk and butter and mash them.
Place a rack in the center of the oven and preheat the oven to 450 F. Lightly grease a baking pan. Set aside.
Next, wash and remove the stems from the mushrooms. Do not throw the stems out; chop them finely. In a nonstick pan, heat the oil for 30 seconds, on medium high. Add the garlic and cook for about 1 minute. Add the pepper, onion and the mushroom stems. Add a dash of salt. Cook for about 5 to 7 minutes, until the peppers and onions have softened and the mushroom stems have exuded their juices. Add the thyme leaves and cook, stirring frequently for about 1 minute. Add the red wine to deglaze the pan and cook for about 5 more minutes. Remove from heat and add the mixture to the bowl with the mashed potatoes. Work the vegetable mixture in with a spoon.
Stuff each mushroom with about 1 tablespoon of the filling. Line the mushrooms two inches apart on the greased baking sheet. Very lightly drizzle each mushroom with olive oil. Bake for 10 minutes in the center of the oven. Remove from oven, let cool for about 2 minutes, garnish with fresh thyme leaves and serve hot.