Portobello Mushrooms with Truffle Mash
plus a Ricotta Crostini App & Vanilla Cheesecake Dessert
- Tree Nuts
- Milk
- Soy
- Wheat
- Eggs
Whether you’re cooking for two or ordering additional servings for a group, this swoon-worthy spread is sure to leave everyone smitten! Delight your friends, family, or significant other with a sweet crostini starter while you make the rest of the meal. The main course features melt-in-your mouth portobellos coated in ground peppercorns and topped with chive-flecked butter. On the side, there’s crisp asparagus amandine and creamy mashed potatoes swirled with earthy truffle zest. Prepare for smiles all around as the evening lands with vanilla cheesecakes. Nothing says “I love you” like a five-star feast!
Ingredients
12 ounce
Yukon Gold Potatoes
¼ ounce
Chives
6 ounce
Asparagus
2 unit
Portobello Mushrooms
1 unit
Mushroom Stock Concentrate
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Ricotta Cheese
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
¾ ounce
Hot Honey
2 unit
Vanilla Delight Cheesecake
(Contains: Eggs, Milk, Soy, Wheat)
2 g
Truffle Zest
1 ounce
Walnuts
(Contains: Tree Nuts)
1 tablespoon
Black Peppercorns
Not included in your delivery
2 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry produce. • Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives. • Spread sliced baguette out on a baking sheet; drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) • Place ricotta in a small bowl; season with salt and pepper. Spread ricotta onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives. • Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
• Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Keep covered off heat until ready to mash.
• Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of mushrooms. Place peppercorns in a zip -close bag and crush with a heavy-bottomed pan or rolling pin. Trim and discard woody bottom ends from asparagus. • Rub mushrooms all over with a drizzle of oil. Season all over with salt and some of the crushed peppercorns. TIP: It’s OK if not all the peppercorns stick; you can add them to the pan sauce in the next step.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, flipping occasionally, until tender, 7-12 minutes. TIP: Lower heat to medium if mushrooms begin to brown too quickly. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings). (TIP: Add a pinch of peppercorns now if they didn’t stick in step 3.) Simmer, flipping mushrooms occasionally, until sauce has thickened and mushrooms are coated, 1-2 minutes more. • Turn off heat; transfer everything to a shallow dish. Wipe out pan.
• Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. • Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a second small bowl.
• Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream, crème fraîche, 1 TBSP softened butter (2 TBSP for 4 servings; you’ll use the rest in the next step), and as much truffle zest as you like until combined. (TIP: Start with a pinch of truffle zest, then taste and add more from there if desired.) Season generously with salt and pepper.
• In a third small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp remaining chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave for 5-10 seconds. • Thinly slice mushrooms; divide between plates along with mashed potatoes and asparagus. Sprinkle asparagus with almonds. Top mushrooms with chive butter. Garnish with remaining chives and serve. • Serve cheesecakes for dessert.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the truffle mash, calling it "divine" and "life-changing"; the mushrooms and crostini appetizer were also big hits 🍄
- Ease of prep: Some found it time-consuming or complex, with multiple steps and pans; consider streamlining instructions for better flow.
- Suggestions: Consider larger or additional mushrooms as they shrink when cooked; be careful not to overuse the truffle powder or peppercorns.
- Portions: Several felt the mushroom and asparagus portions were too small for a filling meal; adding more vegetables could improve satisfaction.
- Presentation: Some struggled with timing to serve everything hot; consider tips for keeping components warm while finishing.
Reviews from our home cooks
Please offer more vegetarian meals like this. It was delicious! Many veggie meals are big salads, pastas, or sandwiches. I loved the idea of the Portobello mushroom as a stand in for meat with the traditional sides of mashed potatoes and asparagus. Thank you :)
Fantastic recipe - really appreciate the truffle powder, that I would not have tried on my own (same case with the Pho soup with meatballs). The only recommendation is that the portobellos be closer to the same size and thickness.
Fabulous recipe. The ricotta baguettes were wonderful! The mushrooms and the sauce was great! The asparagus was wonderful. The truffle potatoes were good.
So good! The most difficult part was scraping off the mushrooms. Would love to see suggestions for a different tool that does it best. The meal was fantastic and the crostinis were a hit. Absolutely love the asparagus this was.
I had to get this! Wanted to try this because of the "Truffle," Had never tried it before, I am hooked!! It's totally addictive. But just an FYI it is very distinct so do add small amounts at at time to your taste. :)
My only gripe is that the 2 mushrooms were radically different sizes. Otherwise, a delicious meal. Initially, I used a light hand with the truffle powder, but then I realized I hadn't used enough so added more.
I am not a mushroom fan, but I have to say these were delectable. One mushroom was quite large and was tough, but the other was perfect! The hot honey was a treat and the baguettes so tasty. I would only share 2 with my son. LOL
Being a mushroom lover, this dish was perfect for me. Any time mushroom is used as a meat replacement, I am a fan.
Romantic, loved the blend together. I over-salted the mushroom, but the meal itself was perfect!
I usually love portobello mushrooms, but these weren't as great as I was expecting. They were fine, but maybe I waited too long to make them (Sunday, when delivered on Tue). I'd like it if expiration dates were included on the produce. We loved the mashed potatoes and asparagus and the crostini were a big hit with my 17-year old. We really enjoyed all of the meals this week, but I'd say this one came in third of the three (but still really good!). Thank you!
