Yukon Gold-Stuffed Portobellos

• 4 medium Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1-inch pieces
• 4 (5-inch) portobello mushroom caps
• Olive oil-flavored cooking spray
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon light butter
• 4 garlic cloves, minced
• 1/2 cup fat-free milk
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (3/4-ounce) slices provolone cheese
• 1/4 cup chopped green onions
• Freshly ground black pepper

1. Preheat oven to 450u0b0.
2. Place potato in a saucepan; add water to cover. Bring to boil: cover, reduce heat, and simmer 20 minutes or until tender. Drain.
3. Remove brown gills from undersides of mushrooms using a sharp knife, if desired. Place mushroom caps on a jelly-roll pan, stem side down. Coat with cooking spray; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450u0b0 for 15 minutes, turning once.
4. Heat saucepan over medium heat until hot. Add butter and garlic; saute 1 minute. Add milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir well. Return potato to saucepan; mash with a potato masher. Spoon 1 cup mashed potato onto each mushroom cap. Top each with
5. 1 slice cheese; sprinkle with onions. Bake at 450u0b0 for 8 to 10 minutes or until cheese melts. Sprinkle with pepper. Serve immediately.

gold potatoes, portobello mushroom caps, olive oil, salt, freshly ground black pepper, light butter, garlic, milk, salt, freshly ground black pepper, provolone cheese, green onions, freshly ground black pepper

Taken from www.myrecipes.com/recipe/yukon-gold-stuffed-portobellos (may not work)