Peel and cube potatoes, boil until fork tender

Drizzle portabella caps with olive oil, salt and pepper on both sides, place in 400° oven for 5 minutes

Once potatoes are soft, add in salt, pepper, butter, milk, and cheese, whip with beaters, then allow too cool

Once potatoes have cooled slightly add egg, and beat mixture together

Fill each portabella cap with the potato mixture, and bake at 400° for 15-20 minutes.

For a side, add in your favorite fresh veggie, note blanched asparagus in the picture. Serve and enjoy!