This is a hearty, yet healthy dish that dad and the whole family can sink their teeth into. Portobello mushrooms have long been the vegetarian's steak and the mashed potatoes can be made vegan if desired.
SERVES 4
INGREDIENTS:
4 large organic portobello mushrooms, stems removed
3 tablespoons organic first cold pressed virgin olive oil
1 tablespoon tamari or shoyu sauce
2 cups organic jalapeno mashed potatoes*
2 organic leeks (mostly whites), washed well and slivered lengthwise
Pure sea salt to taste
Cayenne pepper taste
*You may use your favorite mashed potato recipe and if you'd like to use a vegan version, that's great too! To make jalapeno mashed potatoes, simply soak 1 to 3 dried jalapenos in very hot water for 30 minutes and puree in a blender with a little bit of soaking water. Add this puree to the mashed potatoes and mix once they are prepared. For a spicier version, try chipotle peppers and see if you can take the heat! Other peppers may be substituted if dry ones are unavailable.
INSTRUCTIONS:
1. Preheat oven to 375'F
2. Heat 1 tablespoon of tamari or shoyu sauce and olive oil in large skillet over medium-high heat
3. Add the mushrooms and sear each side until browned and slightly steamed down
4. Remove the mushrooms from skillet and place in a lightly oiled baking dish
5. Spoon 1/2 cup mashed potatoes over each mushroom cap and drizzle lightly with 1 tablespoon olive oil
6. Bake until hot, about 10 minutes
7. While mushrooms are baking, heat remaining olive oil in large skillet over medium-high heat
8. Add the leeks and stir until crisp, about 5 minutes, then drain on paper towels
9. Place the mushrooms on serving plate and top with fried leeks, salt, and cayenne pepper to taste
10. Enjoy!
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