I know I’ve mentioned to you guys before Andrew’s feelings toward mushrooms? They’re not great, he hates them. Since then I have been on an absolute mission to get him to change his mind. In the interest of full disclosure, I haven’t changed his mind yet, but this was one of the first dishes he has liked where a whole portobello is the star of the dish, and so for that reason, I am touting it as a masterpiece.
I’ve already told this story feel free to skip to the recipe. When Andrew and I first started dating he felt like a bad vegetarian for not likely mushrooms so he tried to make mushroom burgers. You know like the kind where you just slap a whole mushroom on a bun? Not the best first step for someone trying to ease into likely mushrooms.
Basically to try to compensate for not likely mushrooms he way over saturated them in balsamic dressing and it was, well, gross. We’ve now been dating long enough that I can be honest, they were not good. At the time I wanted to be positive 1. because if someone is nice enough to cook for you, you shouldn’t be a dick about it but 2. I really wanted him to like mushrooms!
Well guys, we learned a lesson that night, the key to making whole portobello mushrooms taste good to haters is a marinade that is not too much of one flavor, and making sure it sits in there for the right amount of time. I have since perfected this art and this dish proves it!
This recipe is a great Meatless Monday recipe because it’s delicious, satisfying and is a great complement to a salad or another green side. It’s also so pretty you could easily make it a date night recipe for that girl you met on tinder you want to impress but who doesn’t eat meat. I got your back 😉
Until next time,
Jackie
Portobello Stuffed Baked Potatoes with Red Wine Cream Sauce
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Vegetarian, Vegan
Description
Savory and meaty marinaded portobello mushrooms stuffed into buttery twice baked potatoes and topped with a Red Wine Creamy Sauce with peppercorns.
Ingredients
- 4 russet potatoes
- 2 tbsp olive oil
- 4 portobello mushrooms
- 1/2 cup soy sauce
- 2 tbsp Worchestershire sauce
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 2 tbs dijon mustard
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- 1/2 cup almond milk
- 2 tbs garlic powder
- Fresh parsley (optional garnish)
- Red Wine Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1/4 cup red wine
- 2 tsp black pepper
- 3 cups almond milk
Instructions
- Preheat your oven to 400 degrees. Clean the potatoes and stab in several spots with a fork. Rub them with the olive oil, place on a baking sheet and bake for one hour or until they start to soften.
- While the potatoes are baking, marinade the mushrooms. Whisk the soy sauce, Worchestershire sauce, garlic, smoked paprika, pepper, sea salt, dijon mustard and cayenne pepper in a medium bowl. Place the mushrooms into the marinade and place in the fridge while the potatoes are cooking for at least 30 minutes.
- When the potatoes are done, remove them and set aside to cool. Heat a large cast iron skillet or pan and add the mushrooms. Saute on each side for 5 minutes until the mushroom edges start to crisp. Remove from the pan and slice the mushrooms.
- When the potatoes are cool enough to touch, cut them down the middle and scoop out the insides being careful not to rip the skins. Transfer the insides to a bowl and add in the butter, almond milk and garlic powder and mix with a hand mixer or a whisk until creamy and incorporated. Scoop the potato filling back into the potatoes. Top with the sliced mushrooms and bake for another 10 minutes.
- While the stuffed potatoes are cooking, make the red wine cream sauce. Add the butter directly to the pan where you cooked the mushrooms and let it melt. Add in the flour and whisk until it starts to clump. Pour in the red wine and whisk until the flour it worked into the wine. Add the pepper and mix for 1 minute. Slowly start to add in the almond milk, 1/4 cup at a time whisking the whole time. Once you’ve used all the almond milk bring to a simmer and simmer for 5-7 minutes or until the sauce is thick like a gravy.
- When the potatoes are done, drizzle with the sauce and top with fresh parsley.
