Miso Mashed Potato Stuffed Mushrooms

5 from 5 votes

Balsamic roasted mushrooms are stuffed with miso mashed potatoes, and topped with chives for a killer appetizer.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: American

Keyword: Miso mashed potatoes, Roasted mushrooms

Servings: appetizers

Calories: 43.5kcal

Author: Susan Pridmore

Preheat the oven to 375˚ F, and line a baking sheet with foil or parchment paper.
Twist the mushroom stems to remove them, or use a paring knife. Reserve the stems for another use.
Gently scrape the dark gills with the tip of a paring knife to remove as many of the gills as possible without damaging the mushrooms. They hold a lot of moisture.
Turn the mushrooms upside down and gently tap, to allow the scrapings to fall out. Gently rub each mushroom with a towel to remove any dirt and debris.
Whisk together the balsamic vinegar, oil, salt, and pepper in a large bowl. Carefully toss the mushrooms in the dressing to completely coat, and place them upright on the prepared baking sheet. Bake for 30 minutes, turning the mushrooms upside down halfway through.

Place the potatoes in a medium pot and cover with well-salted water. Simmer for 20 - 25 minutes, or until tender. Peel and slice in half.
Either mash or rice the potatoes using a potato ricer. If you mash them, peel them first. If using a ricer, slice the potatoes in half across their width, place the flat side down in a ricer, and press. The ricer will remove the skins.
Add the butter and miso and thoroughly mash. Stir in the chopped shallot, Half and Half, salt, and pepper.

Scoop 1 tablespoon of miso potatoes into each mushroom cap (or whatever amount makes sense for the size of the caps). Keep warm in the oven on a low temperature, or in a warming drawer until serving.
Thinly slice some chives, and sprinkle a few over the tops of each mushroom cap just before serving.