Oven-Baked Portobellos and Chive Mashed Potatoes
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Oven-Baked Portobellos and Chive Mashed Potatoes

Oven-Baked Portobellos and Chive Mashed Potatoes

with Roasted Sweet Carrots

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!

Allergens:
Soy
•Sulphites
•Wheat
•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Portobello Mushroom

½ tbsp

Brown Sugar

6 g

Garlic

460 g

Russet Potato

170 g

Carrot, coins

1 unit

Vegetable Broth Concentrate

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

3 tbsp

Sour Cream

(Contains Milk)

56 g

Onion, chopped

10 g

Chives

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

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Nutrition Values

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1 ROAST CARROTS
1

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..

2 BOIL POTATOES
2

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.

3 COOK MUSHROOMS
3

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.

4 MAKE SAUCE
4

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.

5 MASH POTATOES
5

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.

6 FINISH AND SERVE
6

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