Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes - cooking recipe

Ingredients

Mashed Potatoes
1 lb yukon gold potato
6 garlic cloves, peeled and left whole
1 bay leaf
2 tablespoons cream
1/2 cup parmesan cheese, grated
2 large eggs, beaten
1/4 teaspoon nutmeg, freshly grated
salt
white pepper
4 portabella mushrooms (5 inches in diameter, stems removed)
Marinade for Mushroom Caps
4 teaspoons olive oil
2 teaspoons red wine vinegar
salt & freshly ground black pepper
1/2 teaspoon fresh thyme, chopped
Mushroom and Onion layer
4 teaspoons olive oil
stems mushroom, finely chopped
1/2 cup onion, finely chopped
1/4 cup red wine
2 tablespoons chopped fresh parsley
1 teaspoon fresh rosemary, finely minced
1 teaspoon fresh thyme, finely minced
salt & pepper

Preparation

Cook potatoes, garlic and bay leaf in boiling water until very tender.
Drain. Discard bayleaf.
Return potatoes to pot and mash till smooth.
Add cream.
Cool slightly.
Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
Season with salt, white pepper and nutmeg.
Stir in beaten eggs.
Set aside.
Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
Set aside.
Heat 4 tsp olive oil in skillet.
Add mushroom stems and onions. Saute till soft.
ADD parsley, rosemary, amd thyme.
Add red wine and cook til evaporated.
Season to taste with salt and pepper.
Bake caps at 400\u00b0F for 10 minutes.
Reduce heat to 350\u00b0F.
Divide onion mixture equally into bottom of caps.
Mound potato mixture on top.
Sprinkle with reserved cheese.
Bake about 25 minutes until potatoes are golden and heated through.
Enjoy.