Skip to main content

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

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

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

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

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

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'

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.


Danielle said…
These look fantastic!!
Morgan-- said…
Looks really good Elise! I love anything with portabellos. They are my favorite!

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.