Baked Portobellos With Potatoes and Sour Cream

Name: Baked Portobellos With Potatoes and Sour Cream
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced; 2 tablespoons olive oil, plus more for brushing the mushrooms; 1 3/4 teaspoons salt, plus more salt to taste; 3 eggs; 1/3 cup sour cream, plus more for garnish; 1 teaspoon chopped thyme leaves; Freshly ground black pepper; 2 cups Portobello Caviar, prepared without parsley (see above); 4 medium (5-inch) portobello mushroom caps; Chopped parsley for garnish

By Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: 4(18)
Comments: Read comments

Featured in: FOOD; Portobello Roe

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Ingredients

Yield:4 servings

1½pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
2tablespoons olive oil, plus more for brushing the mushrooms
1¾teaspoons salt, plus more salt to taste
3eggs
⅓cup sour cream, plus more for garnish
1teaspoon chopped thyme leaves
Freshly ground black pepper
2cups Portobello Caviar, prepared without parsley (see above)
4medium (5-inch) portobello mushroom caps
Chopped parsley for garnish

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees. Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
Step 2
Lower temperature to 400 degrees. Whisk together the eggs, ⅓ cup sour cream, thyme, ¾ teaspoon salt and a few grinds of pepper. Stir in the portobello caviar. Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet. Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap. Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.

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