Portabellas Stuffed With Parmesan Potatoes Recipes

POTATO-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
• Return the cooked potatoes and the garlic cloves to the pot.
• Mash until very smooth; cool slightly.
• Add in 6 tablespoons cheese; mix well to combine.
• Season with salt and pepper.
• Add/whisk in the 3 eggs and 1 egg yolk.
• Remove mushroom stems and chop finely.
• Heat oil in a large skillet over medium-high heat.
• Add in the mushroom stems and onion; saute for 5 minutes.
• Stir in parsley, rosemary, salt and pepper.
• Set oven 400 degrees F.
• Prepare a lightly greased baking dish.
• Brush the rounded sides of the mushrooms with oil.
• Place on the baking sheet (fan sides upwards).
• Bake for 10 minutes, then remove from oven.
• Reduce oven temperature to 350 degrees F.
• Divide the onion mixture between mushroom caps.
• Mound potato mixture on top of the onion mixture.
• Sprinkle with remaining 2 tablespoons Parmesan cheese.
• Return to oven and bake for about 25 minutes, or until heated through.
• Delicious!

PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES

Steps:

• Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
• Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
• While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
• Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
• Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
• Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
• Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.