1 cup Renée’s Gourmet Chunky Blue Cheese Dressing & Dip
6 Portobello mushroom caps, cleaned and cored (minimum 3-inch diameter)
3 large baking potatoes, cleaned and peeled
1 tsp salt & pepper
1 tbsp olive oil
Preheat oven to 350 degrees F. Place mushrooms, cap-side down, on baking dish and put in oven for 5-8 minutes or until tender. Cut potatoes into chunks and boil. Drain potatoes and add Renée’s Gourmet dressing, salt and pepper. Mix together until smooth.
Fill each mushroom cap with mashed potato mixture. Brush with olive oil and broil until the tip is golden brown. Top with dressing and serve.
Quick Tip: Also tastes great with Renée’s Gourmet Greek Feta, Mighty Caesar or Ranch Dressing.
Recipe from Renee’s Website