Portabellas Topped With Potatoes And Brie - cooking recipe

Ingredients

4 medium-large baking potatoes
4 large portabella mushrooms (about 5-inches diameter each)
2 Tbsp. butter
1/4 c. milk
1/4 lb. Brie, rind removed and cut into several pieces
1 egg
1/4 c. chopped fresh parsley
2 Tbsp. snipped fresh chives
1 tsp. salt
2 Tbsp. cream

Preparation

Heat oven to 375\u00b0. Scrub the potatoes and prick them with a fork, then bake until soft, about 45 to 60 minutes.
While the potatoes are baking, clean the mushrooms. Remove stems, trim their bases and set aside.
Using a melon baller, scoop out the thick part of the mushrooms so you have a shell about 1/4-inch thick. Combine scraped-out bits with the stems and chop coarsely.