Stuffed Portobello with Mashed Pro-Health Gold Potatoes
Slice potatoes into small cubes. Place in a pot of cool water and bring to a simmer. Remove the stems and the gills from the mushrooms. Brush mushrooms with olive oil and a pinch of salt and pepper. While potatoes are cooking, bake mushrooms with the tops facing up at 375 degrees F. for 10 – 15 minutes. Meanwhile, finely chop the rosemary. Heat a large skillet on medium high. Add 1 tsp. olive oil, and then add onions and garlic. Cook until onions are translucent. Add a pinch of salt, pepper and the rosemary. Set onions to the side. When potatoes are tender, drain the water. With a hand mixer, whip potatoes with onion mixture, milk, salt, pepper and half of the parmesan cheese. Place potatoes in the mushroom caps evenly among all 4 mushrooms. Sprinkle the tops of the potatoes with the remaining cheese. Place on the middle rack of the oven with the broiler on high. Watching closely, broil until the tops are golden brown.