Stuffed Potato Puffs
|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|
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.