Ingredients
Instructions
- Pre-heat oven to 400*F.
- To a pot of boiling water add 1/4 teaspoon salt and potatoes; simmer 20 minutes till fork tender.
- While potatoes are cooking heat olive oil in medium pan and saute onion till lightly browned, add arugula to the onions and saute just till wilted. Set aside.
- Use damp cloth to clean portabella caps, gently remove gills and stems with a spoon. Set aside.
- Drain Potatoes and return to pot. Mash the potatoes, then stir in ricotta, milk, butter, garlic and remaining salt. **Potatoes should be very thick, be careful not to add to much milk.**.
- Fold sauteed onions and arugula into the potatoes.
- Stuff mushroom caps with mashed potatoes and arugula mixture, topping each with a slice of Swiss cheese. Bake 20-30 minutes till heated through and cheese is melted with just a little browning.
- Serve hot. A marinated tomato salad makes a nice side.