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Mushroom Caps Off Mashed-Potato Dish

Steve Petusevsky Fort Lauderdale Sun-Sentinel

Maybe I’m just caught up in that middle-aged syndrome, but lately I’ve been craving some of the foods I remember from childhood. I’m too food-savvy to indulge in Devil Dogs, fish sticks and Tater Tots, so mashed potatoes are the ticket.

Made with fresh chiles, garlic and cilantro, these mashed potatoes are so flavorful you will not miss the cream and butter.

Chiles are a richer source of vitamins C and A than oranges and lemons.

The Anaheim chiles I use in this dish are mildly spicy; if you like a more pronounced chili bite, use jalapenos or poblano chiles.

Whip in some jack or Cheddar cheese at the very end, if you like (about 6 ounces grated), to make a little richer dish.

For a special dinner, I’ll combine the mashed potatoes with a meaty portobello mushroom cap - a combination bordering on the divine.

I marinate the portobello in a lime juice and cilantro mixture before grilling it.

Then I either put a mound of potatoes on the plate and top it with a portobello cap, or else invert the cap on the plate and pipe the mashed potatoes into it.

Portobello mushrooms can be found in many supermarket produce sections.

Their caps can measure up to 12 inches across, although I prefer ones that are about 6 inches in diameter - the perfect portion for one.

To prepare the mushroom for grilling or broiling, cut off its stem and trim some of the dark black gill section from the bottom of the cap.

It is now ready for the marinade.

Large button or shiitake mushrooms may be used in place of the portobello; however, the cooking time should be reduced.

The mushroom caps may be broiled, but if you have a grill, use it to barbecue the marinated caps.

Anaheim Chili Mashed Potatoes M 2 pounds russet or all-purpose potatoes, peeled and halved (about 6)

1 tablespoon extra-virgin olive oil

2 Anaheim chiles, seeded and diced (6 ounces)

1 medium red bell pepper, diced (6 ounces)

2 cloves garlic, minced

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1 tablespoon minced cilantro

8 scallions, chopped (1 bunch)

1/4 teaspoon kosher salt

2 tablespoons plain nonfat yogurt or low-fat sour cream, optional

Place potatoes in a large pot and just cover with water. Bring to a boil over high heat and then let cook 15 to 20 minutes or until very tender; drain well.

Return potatoes to pot and cook 2 minutes over medium heat to evaporate excess liquid from potatoes; remove from heat and set aside.

Heat a nonstick skillet over medium heat. Add olive oil and Anaheim chiles, pepper, garlic, chili powder and cumin. Saute for 4 minutes or until peppers are tender.

Add cilantro and scallions. Season with salt. Mash cooked potatoes with a potato ricer or masher. Add the sauteed vegetables to potatoes. Add yogurt or sour cream, if desired. With fork or whip, combine potatoes and vegetables until creamy.

Yield: 4 servings.

Nutrition information per serving: 379 calories, 8 grams protein, 8 grams fat (19 percent fat calories), 73 grams carbohydrates, no cholesterol, 330 milligrams sodium.

Lime and Cilantro Marinated Portobellos

1 tablespoon extra virgin olive oil

Juice of 1/2 lime

1 clove garlic, minced

1 tablespoon minced cilantro (8 to 10 sprigs)

1/2 teaspoon fresh-ground black pepper

1/4 cup dry white wine or vegetable broth

2 (6-inch) portobello mushroom caps

Combine all ingredients except mushroom caps in a zip-seal bag and mix well. Add mushroom caps, toss to coat and then let marinate at least 30 minutes.

Remove mushroom caps from marinade and place on a broiler pan and broil about 4 inches from the heating element for 5 minutes on each side. Alternatively, heat on a charcoal or gas grill. Brush grill rack with oil and place over hot fire. Grill mushroom caps for 4 to 6 minutes per side, brushing periodically with marinade.

Yield: 2 servings.

Nutrition information per serving: 58 calories, 1 gram protein, 5 grams fat (78 percent fat calories), 2 grams carbohydrate, no cholesterol, 3 milligrams sodium.