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very easy
Prep Time
10 mins
Total Time
1 h 10 m


garlic bulb
fresh red chili
1/3 cup
olive oil
75 mL
2 tbsp
tomato paste
30 mL
1 tbsp
15 mL
1 tbsp
15 mL
1/2 tsp
hot red pepper flakes
2 mL
1/2 tsp
each salt and black pepper, divided
2 mL
Compliments Portobello Mushroom Caps
medium yellow-fleshed potatoes
725 g
1/3 cup
35% whipping cream
75 mL
1 container
Compliments Herbed Goats Cheese Crumbles
113 g
2 tbsp
coarsely chopped fresh thyme leaves
30 mL


Step 1

Preheat oven to 180°C (350°F). Peel shallots, slice each into quarters lengthwise. Separate and peel garlic cloves; slice larger ones in half. Halve chili pepper lengthwise; discard seeds. Set aside.

Step 2

In a baking dish (large enough to hold the portobello caps in a single layer), mix the olive oil, tomato paste, coriander, cumin, hot red pepper flakes and ¼ tsp (1 mL) each of the salt and pepper. Roll the mushroom caps in the spiced oil mixture to coat completely. Add the garlic, shallots and red chili to the dish and rub with the oil mixture as well. Arrange the mushroom caps, dome-side up, in the dish, nestling the other vegetables alongside. Cover the dish tightly with foil; roast 30 min. Uncover and turn mushrooms over. Re-cover with foil; roast another 20 min. or so, until mushrooms are tender.

Step 3

Meanwhile, peel, quarter and cook the potatoes in salted water. Drain and return cooked potatoes to the hot pot; set aside uncovered to steam-dry 2 min. Heat the cream in a microwaveable bowl until hot, about 1 min. Stir the cheese and thyme into the hot cream to soften the cheese crumbles. Mash the hot potatoes (or pass through a ricer) until smooth, then mix in the cream mixture and remaining ¼ tsp (1 mL) salt and pepper. Cover to keep warm.

Step 4

Remove the mushrooms from the baking dish and cut into quarters; set aside and keep warm. Put the mixture from the baking dish into a blender or small food processor, plus ¼ cup (60 ml) water, and puree until smooth to make a sauce. (Tip: Either plate immediately or return both the quartered mushrooms and sauce back into the baking dish; cover and keep warm.)

Step 5

To serve, spread the creamy potatoes onto plates (or a platter), adding mushrooms on top. Spoon sauce overtop, drizzling a little around the plate. Garnish with additional fresh thyme leaves or sprigs, if desired.


Cream cheese can be substituted for the goat cheese.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving: (1/4 of the recipe)
28 g
Saturated Fat:
10 g
48 g
9 g
11 g
35 mg
12 g
540 mg

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