HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Portobello Stuffed With Cheesy Chive Mash
Roasted Portobello Stuffed with Cheesy Chive Mash

Roasted Portobello Stuffed with Cheesy Chive Mash

and Mixed Kale Salad

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Portobello mushrooms, chive mashed potatoes and vegetarian gravy, need we say more? This easy and quick onion 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

460 g

Russet Potato

1 unit

Vegetable Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

3 tbsp

Sour Cream


56 g

Onion, chopped

7 g


1 tbsp

Red Wine Vinegar


½ tbsp

Dijon Mustard

(ContainsSulphites, Mustard)

113 g

Kale Slaw Mix

1 tbsp

All-Purpose Flour


28 g

Parmesan Cheese


Not included in your delivery

2 tbsp

Unsalted Butter*


½ tsp


2 tbsp


2 tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2259 kJ
Calories540 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber6 g
Protein14 g
Cholesterol60 mg
Sodium1320 mg
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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Silicone Brush
8x8" Baking Dish
Aluminum Foil
Large Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


While potatoes cook, finely chop chives. Remove stems from mushroom caps, then roughly chop stems. Set aside. Brush half the soy sauce all over each cap. Season with pepper. Arrange caps top-side up, in a foil-lined 8x8-inch baking dish (NOTE: Use a 9x13 baking dish for 4 ppl). Bake, in the middle of the oven, until fork-tender, 14-15 min.


While mushrooms cook, whisk together mustard, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add kale slaw mix and toss together. Set aside.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add onions and mushroom stems. Cook, stirring often, until softened, 4-5 min. Sprinkle over flour. Cook, stirring often, 1 min, until coated. Add broth concentrate, remaining soy sauce and 3/4 cup water (dbl for 4 ppl). Bring to a simmer. Cook, stirring often, until thickened, 2-3 min. Season with pepper.


When potatoes are fork-tender, drain and return to the same pot, off heat. Using a potato masher, mash in sour cream, half the chives, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) into the potatoes until creamy. Season with pepper. Turn the broiler to high. Turn over mushrooms, top-side down and stuff with mashed potatoes. Sprinkle over remaining Parmesan. Broil, in middle of oven, until tops are golden-brown, 3-4 min.


Divide stuffed mushrooms between plates. Drizzle over gravy and sprinkle over remaining chives. Serve kale slaw and any remaining potatoes along side.