Prep: 15 minutes
Cook: 30 minutes
300 g cooked mashed potatoes
4 portobello mushrooms
100 g cooked chestnuts, chopped
50 g porcini mushrooms – if you’re using fresh ones just chop finely, if you’re using dried ones soak in hot water until rehydrated, then drain and chop
60 g sundried tomatoes, drained and chopped
1 tbsp rapeseed oil
3 shallots, peeled and finely chopped
1 clove garlic, crushed
2 tbsp basil or parsley, chopped
Salt and black pepper
Preheat the oven to 180C/gas 5. Place the mashed potatoes in a large bowl. Remove the stalks from the mushrooms and finely dice.
Fry the shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.
Add the garlic and cook for a further minute.
Add in the sundried tomatoes, chestnuts and herbs then tip the mixture in to the mashed potato and mix well.
Brush each of the portobello mushrooms with a little oil then place upside down on an ovenproof dish and pile the potato mixture on top of each one.
Oven bake for 18-20 minutes until golden.
Recipe from seasonalspuds.com