---begin-tinykitchen---
Title: Stuffed Portobello Mushrooms

4 - large portobello mushrooms, stems removed
3 T olive oil
1 T soy sauce
0 - salt and pepper
2 C chipotle mashed potatoes (see other recipe)
2 - leeks, slivered lengthwise

Using a knife or spoon, scrape out and discard the brown gills from the underside of the mushroom caps.

Saute the mushrooms cut side up in olive oil and sear until browned, about 30 seconds. Add the soy sauce, turn the mushrooms over, season with salt and pepper, and cook for another 30 seconds. Set aside.

Preheat the oven to 375° F. Spoon 1/2 cup of the mashed potatoes into each mushroom cap and smooth the top. Drizzle with 1 tablespoon of olive oil and place in a lightly oiled baking dish. Bake about 10 minutes.

While the mushrooms are baking, heat the remaining 1 tablespoon olive oil, add the leeks and cook, stirring, until crisp, about 5 minutes. Drain on paper towels.

Put mushrooms on a serving plate and top with fried leeks.

From Vegan Planet
---end-tinykitchen---