Monday, August 2, 2010

Portabello, Pepper And Caramelized Onion Stuffed Potatoes

Dr. J is a bit of a potato know it all.  He knows which work best for what, and loves trying different preparations.  He did most of his research while trying to master the perfect hash browns a few years back.  Anyway, while browsing the Internet one day last week, he came across this idea of hollowing out a potato with an apple corer and thought it would be fun if I created a new potato dish with this concept.  We stopped by our local Bed Bath and Beyond to pick up an apple corer, and decided to make these for Sunday dinner at my parents'.  They came out of the oven looking amazing and then lived up to their looks in flavor with the sweetness of the onions and the earthiness of the mushrooms.... sooooo good. They were a big hit!

Caramelized Onions


Ingredients
2 yellow onions, chopped
2 tablespoons Earth Balance Buttery Sticks
1/2 teaspoon salt
2 tablespoons brown sugar
1 tablespoon red wine vinegar

Directions
1.  Melt Earth Balance in saute pan over medium heat.
2.  Add onions and cook for about 10 minutes, stirring occasionally.
3.  Add in remaining ingredients stirring occasionally until the onions caramelize, about 20 minutes.
4.  Remove onions from pan and set aside.

Portabellos and Bell Peppers

Ingredients
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups portabellos, chopped
1/2 teaspoon salt
2 cloves garlic, minced

Directions
1.  In the same pan that you cooked the onions, add all of these ingredients and cook over medium heat until vegetables become tender.
2.  Remove from heat and add to the onions and stir to combine.

Stuffed Potatoes

Ingredients
Portabello, Pepper and Caramelized Onion mixture
5 lbs Yukon Gold Potatoes, peeled (according to Dr. J, these are the best for the job)
fresh basil, chopped
kosher salt
fresh ground black pepper
olive oil
vegan 'sour cream'

Directions
1.  Boil the potatoes in lightly salted water for 5 minutes and remove from the water to cool.
2.  Using a circular apple corer, create a cylindrical tunnel through each potato.
3.  Stuff the mushroom, pepper and onion mixture in each potato and place them on a cookie sheet.
4.  Brush the top of each with olive oil and top with a sprinkling of kosher salt, pepper and fresh basil.
5.  Cook in a preheated, 390 degree F oven for about 45 minutes to 1 hour, or until the potatoes are lightly golden and tender.  The time may vary depending on the sizes of your potatoes, so make sure you check them as they cook.
6.  Serve them with a dollop of vegan 'sour cream' on the side.


2 comments:

Danielle said...

These look fantastic!!

Morgan-- said...

Looks really good Elise! I love anything with portabellos. They are my favorite!