Stuffed Mushroom with creamy sauce.

Ingredients :
-10oz Large or Medium Mushrooms
-1 Russet Potato (about 4/3-1 lb)
-2 tablespoons Butter
-2 tablespoons Mayonnaise
-1 tablespoon Chopped Rosemary
-1/2 Onion
-1 Garlic Clove
-3 tablespoons Flour
-2 cup Milk
-2 tablespoons Olive Oil
-1/2 cup Sour Cream
-1 cup Shredded Mozzarella Cheese
-Salt
-Pepper

1. Peel potato and cut into cubes. Heat in a microwave for 7-8 minutes or until tender. Then mash and add butter, mayonnaise, chopped rosemary, salt and pepper. Mix well.

2. Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop off stems.

3. Chop garlic and onion.

4. Preheat the oven to 430 degrees F.

5. In a frying pan, heat olive oil, cook garlic, onion and stem for a couple of minutes. Add flour and milk. Reduce heat and simmer until thickens. Season with salt and pepper.

6. Fill the mashed potato mixture into each mushroom and place them facing the filling up in the baking dish. Pour the sauce over the mushrooms. Pour the sour cream between each mushroom.

7. Sprinkle mozzarella cheese and parsley. Bake for 15-20 minutes.

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