Darryl Foleys Portabella Potato Recipe

A no messing around bring on the butter lasagna like potato/portabello mushroom/cheese side dish that will fill ya up like a main course.

In a 9x11 glass roasting pan grease with lots of butter.

Cut potatoes into wedges and lay skin side down till pan has 1 layer.

Wedge the onions and separate.

Put pieces between the potato wedges.

Put some pats of butter on top , sprinkle with fresh pepper and seasoning.

Salt.

Cover pan with tin foil and bake at 375 till potatoes are fork tender.

Wash mushrooms and drain.

Cut the.

In a large skillet add a large pat of butter.

Add all the mushrooms.

Add the minced garlic , pepper and a dash of hickory smoke salt.

Cover the pan with a large lid from a pot and reduce the mushrooms down over medium-high heat stirring occasionally.

Set aside when done.

Slice the whole brick of cheese into 5 / 8-inch slices set aside.

When the potatoes are done , remove the foil and place under the broiler.

To crisp up the potatoes when nicely browned pour the mushrooms on top.

Bake another 10 minutes then cover the top with the cheese.

One layer of the slices should do it with a few left .

potatoes, portabella mushrooms, spanish onion, medium cheddar, garlic cloves, parmesan cheese, butter, pepper, seasoning salt, hickory smoke salt