The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.
2.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with cream and butter. Cover to keep warm.
3.Meanwhile, remove and reserve stems from mushrooms. Brush caps with extra butter; place, stem-side up, on oven tray. Bake, uncovered, in moderate oven for 5 minutes; cover to keep warm.
4.Chop reserved stems finely. Heat oil in medium frying pan; cook onion, garlic, chilli and mushroom stems, stirring, until onion softens. Add cheese, parsley, chives and thyme; stir until combined.
5.Combine onion mixture with potato mixture; spoon mixture into mushroom caps.
6.Place caps on oven tray under hot grill about 5 minutes or until browned lightly.
For a lower-fat version, use light cream, low-fat dairy-free spread instead of the butter, and reduced-fat cheddar cheese.
Note
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