Paula Anderson's Portobello Mushroom & Garlic Mashed Potato Dish

4 Portobello mushrooms
2 teaspoons fruity olive oil
Salt and pepper
Fresh thyme
Cooked, warm garlic mashed potatoes
Grated Parmesan-Reggiano cheese

Saucer- sized Portobello mushrooms are a wonderful “dish” for mashed potatoes. Remove the gills and stems from 4 ‘shrooms and place on a rimmed baking sheet. Drizzle tops with fruity olive oil and season generously with salt, pepper, and a bit of fresh thyme. Turn over and repeat with olive oil and seasoning.

Bake (stem side up) in a preheated 375° oven for about 15 minutes or until tender. Mound caps with warm garlic mashed potatoes, sprinkle with a bit of grated Parmesan-Reggiano and run under the broiler for 2-3 minutes or until golden brown. Yummy!

Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.