I took a tour through the Davis Farmers Market on Saturday to see what was looking good and it was the potatoes, mushrooms and cheese that inspired me to create this rich, earthy, cheesy appetizer. The mushroom guy had beautiful creminis, oysters and shiitakes, but it was the exotic black trumpet chanterelles that drew me. I saw some lovely little red and Yukon baby potatoes and local goat’s milk cheddar, and I was dreaming of putting them together in a stuffed potato popper. If you can’t find goat’s milk cheddar (you should try hard though; the difference from cow’s milk cheddar is amazing), find the sharpest white cheddar you can.
Servings: 7 (2 poppers per serving)
Time: 20 minutes active; about 1 hour total
1 pound baby potatoes, such as red bliss and Yukon gold
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 pound mushrooms, sliced or chopped (I used black trumpet chanterelles, but creminis would work too)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 pound extra sharp cheddar (goat’s milk cheddar preferred)
1 tablespoon butter
3 tablespoons soy milk
1. Put unpeeled, uncut potatoes in a pot of water to cover them and cook over medium-high heat for about 20 to 25 minutes, until tender. Drain and set aside to cool.
2. Meanwhile, heat extra virgin olive oil over medium heat in a large skillet. Add garlic and cook 1 to 2 minutes being carefully not to let garlic burn. Add mushrooms, salt and pepper, and saute until all liquid has evaporated, about 10 minutes. Remove from heat and set aside.
3. When potatoes are cooled, gently remove the flesh, leaving shell in-tact. Depending on the size of the potatoes, you can use a melon baller or teaspoon.
4. Mash the potato flesh in a small pot over medium-low heat. Add cheese, butter and milk, and stir until combined. Fold in mushrooms and mix well. As soon as cheese is melted and incorporated, remove from heat.
5. Preheat broiler. Put potato shells on a baking sheet coated with cooking spray. Pipe or spoon the potato/cheese/mushroom mixture into the shells. Broil for 3 to 5 minutes until the tops are browned and bubbling. Eat hot!
For more pictures of this recipe, nutrition and price information, plus other tasty recipes, go to Vegetarianized.com. Or, check back each Monday for a new tasty dish from my blog.
Writer bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes, and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps also is a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking class information and recent food articles are found on the blog’s home page.