Portobello Mushrooms Stuffed With Parmesan Whipped Potatoes

Portobello Mushrooms Stuffed With Parmesan Whipped Potatoes
Portobello Mushrooms Stuffed With Parmesan Whipped Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces red-skinned sweet potatoes (yams) peeled, chopped

  • 8

    ounces white-skinned potatoes peeled, chopped

  • 6

    garlic cloves peeled, left whole

  • 1

    bay leaf

  • 4

    tablespoons freshly-grated Parmesan cheese

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    large eggs beaten to blend

  • 4

    portobello mushrooms - (4" to 5" dia ea)

  • 6

    teaspoons olive oil

  • 1/2

    cup chopped onion

  • 2

    tablespoons chopped fresh parsley

  • 1

    teaspoon minced fresh rosemary

  • 2

    bags fresh baby spinach - (6 oz ea)

Directions

Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs. Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper. Preheat oven to 400 degrees. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill-sides up. Bake 10 minutes. Reduce oven temperature to 350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes. Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom. This recipe yields 4 servings; can be doubled.

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