Stuffed baby portabella mushrooms

1 package of baby portabella mushrooms

4 red potatoes (or small potatoes of any kind)

1 medium onion chopped

1 clove of garlic minced

1 tablespoon olive oil

1 tablespoon butter

¼ cup of milk

1 cup of mozzarella cheese

3 ounces of plain organic Greek yogurt  

½ tablespoon black pepper

½ tablespoon garlic salt

Peel the sink on the potatoes boil until tender. In a small pan sauté the onions and garlic in the EVOO and butter until browned. Mash the potatoes, onions and garlic together with milk, yogurt, pepper, & garlic salt. Take the stems out of the mushrooms turn upside down and stuff with the mozzarella cheese.  I used my pampered chef cake decorator to pipe the potato mix on top of the cheese in the mushroom, because it makes it pretty, but you can just spoon it on. Put mushrooms into a greased baking pan and place in the oven for about 15 minutes or until golden brown on top at 400 degrees.