Stuffed Portobello Mushrooms

• 18 oz red potatoes, peeled, chopped coarsely
• 1/4 cup heavy cream, warmed
• 5 tbsp butter, 1 1/2 tbsp softened, remaining melted
• 8 None portobello mushrooms, stems removed and chopped finely
• 1 tbsp olive oil
• 1 None onion, chopped finely
• 2 cloves garlic, minced
• 1 None fresh small red Thai chili, seeded, chopped finely
• 4 oz coarsely grated Cheddar cheese
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh chives
• 1 tsp fresh thyme leaves

1. Preheat oven to 350u0b0F.
2. Boil, steam or microwave potatoes until tender. Drain then transfer to a large bowl. Mash potatoes with cream and softened butter. Cover to keep warm.
3. Meanwhile, brush mushroom caps with melted butter. Arrange, stem-side up, on a baking tray. Bake for 5 mins then cover to keep warm.
4. Heat olive oil in a medium frying pan over medium heat. Cook onion, garlic, chili and mushroom stems, stirring, until onion softens. Add cheese and herbs. Mix into mashed potatoes. Distribute between mushroom caps.
5. Preheat broiler. Broil stuffed mushroom caps for 5 mins, or until browned lightly.

red potatoes, heavy cream, butter, portobello mushrooms, olive oil, onion, garlic, chili, cheddar cheese, parsley, fresh chives, thyme

Taken from recipes-plus.com/api/v2.0/recipes/35976 (may not work)