6-8 large portabello mushrooms
4 medium yukon gold potatoes
3 cloves garlic, squashed a bit
1/3 cup light cream cheese
2 oz crumbled feta (blue cheese would be awesome too!)
5 slices of turkey bacon, chopped and cooked crisp
1/3 cup chopped mushrooms, sauteed in a little butter and olive oil, seasoned with salt and pepper
1/4 cup chopped chives
cracked pepper
malt vinegar
Gently brush the mushrooms to clean up a bit. Use a spoon to scrape off the gills (I just learned what these were called.). Brush with olive oil and place top side up (flip from how they are in this photo) and place into a 425 oven for just 5 minutes. Remove from oven Set aside.
Peel and cut potatoes into chunks. Cover potatoes and garlic with water. Bring to a boil and cook until tender. Drain. In a large mixing bowl combine the butter, cream cheese and potatoes. Whip them into shape! Add the feta, bacon, mushrooms, and chives. Mix until well combined.
Place a generous amount of potatoes onto the inside of each mushroom. Drizzle with malt vinegar. Place back into the oven for 8-10 minutes or until potatoes are nicely browned. (I only left mine in for 5 minutes. I should have left them in a touch longer to brown.)
*Save time by starting mushrooms after the potatoes begin to boil.*
