Mashed potato stuffed portabella

• 2 portabella caps
• 2 tbsp olive oil, extra virgin
• 1 salt and pepper
• 2 yukon gold potatoes
• 2 tbsp milk
• 1 tsp butter
• 2 tbsp shredded colby jack cheese
• 1 large egg

1. Peel and cube potatoes, boil until fork tender
2. Drizzle portabella caps with olive oil, salt and pepper on both sides, place in 400 oven for 5 minutes
3. Once potatoes are soft, add in salt, pepper, butter, milk, and cheese, whip with beaters, then allow too cool
4. Once potatoes have cooled slightly add egg, and beat mixture together
5. Fill each portabella cap with the potato mixture, and bake at 400 for 15-20 minutes.
6. For a side, add in your favorite fresh veggie, note blanched asparagus in the picture.
7. Serve and enjoy!

portabella caps, olive oil, salt, gold potatoes, milk, butter, jack cheese, egg

Taken from cookpad.com/us/recipes/366017-mashed-potato-stuffed-portabella (may not work)