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Portobello Mushrooms and Sour Cream and Chive Potatoes #SP5

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“Official Contest Entry: Simply Potatoes 5Fix. This is a hearty meal that is sure to please whether being served as an appetizer or main dish.”

Ingredients Nutrition


  1. Preheat your oven to 400.
  2. Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
  3. In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
  4. Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
  5. In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
  6. In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
  7. Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.

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