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Portobello Mushrooms Stuffed with Gratineed Potatoes

These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.

Source: Martha Stewart Living, May 1995
Servings

Ingredients

Directions

Variations

Yukon Gold potatoes can be replaced with Yellow Finn potatoes.

Cook's Notes

This dish can be assembled several hours ahead through step 6. Reheat in a 350-degree oven for 30 minutes before broiling.

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