Tuesday, July 13, 2010
Grilled Portobello Mushrooms and Stuffed Bleu Cheese Potatoes
This was an absolutely amazing dinner!!! I loved everything about it.
Grilled Portobello Mushrooms
slightly adapted from Allrecipes
2 portobello mushrooms
1/4 cup olive oil
3 Tablespoons finely diced onion
4 teaspoons minced garlic
2 Tablespoons balsamic vinegar
Clean mushrooms and remove stems. Place mushrooms on a place with the fills faced up. Mix all ingredients and pour evenly over caps and marinate for one hour. Grill for 10 minutes over hot grill. Serve immediately.
Stuffed Bleu Cheese Potatoes
Our Best Bites
4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese
Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with oil, it helps the skin crisp. Lay directly on a baking sheet or directly on the oven rack and bake about an hour or until potatoes are done. Remove the potatoes and let cook a bit. Cut potatoes in half and scoop out the inside. Mash with butter, sour cream, bleu cheese, milk, salt, pepper and garlic. Beat with a hand mixer until fluffy. Carefully spoon the mixture back into the potato shells. Return to oven for 12-15 minutes. Add cheddar cheese and bacon and bake until cheese is melted.
*The only variation I did was reduce the butter and used reduced fat/non-fat where I could (2% milk, low fat sour cream, and turkey bacon).