HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Portobellos And Chive Mashed Potatoes
Oven-Baked Portobellos and Chive Mashed Potatoes

Oven-Baked Portobellos and Chive Mashed Potatoes

with Roasted Sweet Carrots

Read more

Portobello mushrooms, chive mashed potatoes and gravy need we say more. The easiest onion pan gravy makes this dish rich and flavorful for any night of the week!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

½ tbsp

Brown Sugar

6 g


460 g

Russet Potato

170 g

Carrot, coins

1 unit

Vegetable Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

3 tbsp

Sour Cream


56 g

Onion, chopped

10 g


Not included in your delivery

1.5 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon

Preheat the oven to 450°F (to roast the carrots and portobellos). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a parchment-lined baking sheet, toss the carrots with 1/2 tbsp oil (dbl for 4 ppl) and 1/2 tbsp brown sugar (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min..


Meanwhile, peel, then mince or grate the garlic. Peel, then cut the potatoes into 1/2-inch cubes. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.


Meanwhile, remove the stems from the mushroom caps. Roughly chop the stems. Brush the inside and outside of each mushroom cap with 1/2 tsp soy sauce. Season with pepper. In an 8x8-inch baking dish (or a baking sheet), arrange the caps top-side up. Bake in the bottom of the oven until the mushrooms are juicy and fork-tender, 12-14 min.


Meanwhile, heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onions and chopped mushroom stems. Cook, stirring frequently, until veggies soften, 3-4 min. Add the remaining soy sauce, broth concentrate(s), garlic, 1/2 tbsp butter (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Cook, stirring frequently, until slightly thickened, 1-2 min. Season with pepper.


Finely chop the chives. When the potatoes are tender, drain and return the potatoes to the same pot. Add half the chives, sour cream and 1 tbsp butter (dbl for 4 ppl). Using a fork or potato masher, mash together until creamy. Season with salt and pepper.


Divide roasted sweet carrots, chive mashed potatoes and roasted mushroom caps between plates. Drizzle over onion pan sauce and sprinkle over the remaining chives.