Potato Stuffed Portabellas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1/2 lb fingerling potato, cut in half
• 1/2 teaspoon salt, divided
• 1/3 cup low-fat ricotta cheese
• 1/8-1/4 cup milk
• 1/2 tablespoon butter
• 1/4 garlic clove, minced
• 1 tablespoon olive oil
• 1/4 sweet onion, chopped
• 2 cups arugula
• 2 portabella mushrooms, large
• 2 slices swiss cheese

Recipe

• 1 pre-heat oven to 400*f.
• 2 to a pot of boiling water add 1/4 teaspoon salt and potatoes; simmer 20 minutes till fork tender.
• 3 while potatoes are cooking heat olive oil in medium pan and saute onion till lightly browned, add arugula to the onions and saute just till wilted. set aside.
• 4 use damp cloth to clean portabella caps, gently remove gills and stems with a spoon. set aside.
• 5 drain potatoes and return to pot. mash the potatoes, then stir in ricotta, milk, butter, garlic and remaining salt. **potatoes should be very thick, be careful not to add to much milk.**.
• 6 fold sauteed onions and arugula into the potatoes.
• 7 stuff mushroom caps with mashed potatoes and arugula mixture, topping each with a slice of swiss cheese. bake 20-30 minutes till heated through and cheese is melted with just a little browning.
• 8 serve hot. a marinated tomato salad makes a nice side.