Portobello Mushrooms and Sour Cream and Chive Potatoes #SP5

• 6 fresh portabella mushrooms
• 2 tablespoons olive oil
• 2 cups romano cheese
• 2 cups dry breadcrumbs (I suggest Japanese Style Bread Crumbs by Panko)
• 2 cups Simply Potatoes Sour Cream and Chive Mashed Potatoes

1. Preheat your oven to 400.
2. Cleanse the mushrooms and remove the stems.
3. Then, finely chop the stems.
4. In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
5. Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
6. In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sauteed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
7. In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese.
8. Sprinkle this over the stuffed mushroom caps.
9. Bake uncovered for about 25 minutes, or until the potatoes are heated through.
10. Now serve with your meal, or make this your meal.

portabella mushrooms, olive oil, romano cheese, breadcrumbs, potatoes

Taken from www.food.com/recipe/portobello-mushrooms-and-sour-cream-and-chive-potatoes-sp5-514926 (may not work)