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Stuffed Potato Puffs

Healthycooking's picture
Ingredients
  Baking potatoes 3 Large, scrubbed
  Shiitake mushrooms 1⁄2 Pound (Fresh)
  Vegetable cooking spray 1
  Olive oil 1 Teaspoon
  Finely chopped green onions 1 1⁄2 Cup (24 tbs)
  Minced garlic 1 Tablespoon
  Chablis/Other dry white wine 2 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Grated asiago cheese 10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
  Minced fresh chives 2 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

Cook potatoes in a large saucepan in boiling water to cover 50 minutes or until tender.
Drain; let cool.
Remove and discard stems from mushrooms; chop caps, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil, and place over medium-high heat until hot.
Add green onions and garlic; saute 3 minutes.
Stir in chopped mushrooms.
Cover, reduce heat, and cook 6 minutes or until mushrooms are tender, stirring occasionally.
Stir in wine and pepper; cook, uncovered, until wine evaporates.
Remove from heat; let cool completely.
Add 1/2 cup cheese, and stir gently.
Peel potatoes and mash.
Stir in minced chives and salt.
Line a baking sheet with wax paper.
Spoon 1/4 cup potato mixture in a 3-inch circle on prepared baking sheet.
Repeat with remaining potato to form 16 circles.
Spoon mushroom mixture evenly onto the centers of 8 circles.
Top with remaining circles, and press gently around edges to seal.
Pinch edges of each side to form a star shape.
Sprinkle tops evenly with remaining 2 tablespoons cheese.
Place stuffed potato patties on a baking sheet coated with cooking spray.
Bake at 400° for 25 minutes or until golden.
To serve, place 2 potato puffs on each individual serving plate.
Garnish with chives, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato

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