Ingredients

  • 1 ½ pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
  • 2 tablespoons olive oil, plus more for brushing the mushrooms
  • 1 ¾ teaspoons salt, plus more salt to taste
  • 3 eggs
  • cup sour cream, plus more for garnish
  • 1 teaspoon chopped thyme leaves
  • Freshly ground black pepper
  • 2 cups Portobello Caviar, prepared without parsley (see above)
  • 4 medium (5-inch) portobello mushroom caps
  • Chopped parsley for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      618 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 11 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 40 grams protein; 891 milligrams cholesterol; 2983 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat oven to 425 degrees. Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
  2. Lower temperature to 400 degrees. Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper. Stir in the portobello caviar. Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet. Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap. Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.

1 hour 10 minutes

Dining and Cooking