Spiced Portobello Mushrooms with Cheese and Thyme Potatoes

1Preheat 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.

2In 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.

3Meanwhile, 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.

4Remove 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.)

5To 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.