Darryl Foleys Portabella Potato Recipe

• 6 -9 potatoes, depending on size
• 6 -10 portabella mushrooms
• 1 medium Spanish onion
• 1 (600 g) package medium cheddar
• 6 -8 garlic cloves, minced
• 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
• butter
• pepper
• seasoning salt
• hickory smoke salt (optional)

1. In a 9x11 glass roasting pan grease with lots of butter.
2. Cut potatoes into wedges and lay skin side down till pan has 1 layer.
3. Wedge the onions and separate; put pieces between the potato wedges.
4. Put some pats of butter on top, sprinkle with fresh pepper and seasoning.
5. Salt; cover pan with tin foil and bake at 375 till potatoes are fork tender.
6. Wash mushrooms and drain.
7. Cut the tips off the stems and slice the mushrooms 1/4-inch thick.
8. In a large skillet add a large pat of butter.
9. Add all the mushrooms.
10. (The pan will be just heaping over but don`t worry).
11. Add the minced garlic, pepper and a dash of hickory smoke salt.
12. Cover the pan with a large lid from a pot and reduce the mushrooms down over medium-high heat stirring occasionally; set aside when done.
13. Slice the whole brick of cheese into 5/8-inch slices set aside.
14. When the potatoes are done, remove the foil and place under the broiler.
15. To crisp up the potatoes when nicely browned pour the mushrooms on top.
16. Bake another 10 minutes then cover the top with the cheese.
17. One layer of the slices should do it with a few left over for you and the kids.
18. Sprinkle some parmesan or ramano cheese on top and put under the broiler and watch it like a hawk till cheese is fully melted and just lightly browned on top, your done!
19. Goes good with a prime rib roast and allow time for a big nap after dinner!

potatoes, portabella mushrooms, spanish onion, cheddar, garlic, parmesan cheese, butter, pepper, salt, hickory smoke salt

Taken from www.food.com/recipe/darryl-foleys-portabella-potato-recipe-40574 (may not work)