Potato And Corn Stuffed Portabella Caps Recipes

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STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES



Stuffed Portobello Mushrooms With Mashed Potatoes image

Resers Fine Foods entered it in Costco's Smart Cooking book. I modified it as I don't care for goat cheese.

Provided by Ambervim

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

6 portabella mushrooms
5 teaspoons garlic, chopped
4 tablespoons butter, melted
1 tablespoon olive oil
2 cups potatoes, mashed
1/2 teaspoon thyme
1/2 cup chives, chopped
1/2 cup parmesan cheese (or another)
2 tablespoons romano cheese, shredded
8 slices bacon, crumbled
2 cups breadcrumbs
1/2 cup gruyere cheese, grated
1/4 cup parsley, fresh chopped
salt
pepper

Steps:

  • Preheat oven to 400°F.
  • Remove stems from mushrooms and set caps aside. Chop stems finely.
  • Saute stems and garlic in 1 tbs butter over medium high heat until tender.
  • Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
  • In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
  • In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
  • Bake 25 minutes or until heated through.

STUFFED PORTABELLA CAPS



Stuffed Portabella Caps image

The flavors in the layers of this stuffed portabella are amazing. The beefy mushroom topped with Canadian bacon makes this recipe very hearty. Stuffed with wilted spinach, savory cheese, and Italian seasoning, the combination of flavors is heavenly. Our favorite part was the egg on top. We cooked ours to have a runny yolk that...

Provided by Kathy Williams

Categories     Other Breakfast

Time 35m

Number Of Ingredients 11

2 large portabella mushroom caps
2 slice Canadian bacon
2 handfuls of fresh baby spinach
1/2 tsp garlic powder
1 tsp olive oil
1/2 tsp onion powder
2-3 Tbsp mozzarella cheese, low-fat, shredded
2-3 Tbsp Parmigiano-Reggiano, grated
1/2 tsp Italian seasoning
2 large eggs
salt and pepper

Steps:

  • 1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
  • 2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
  • 3. Remove the larger stems from the baby spinach leaves.
  • 4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
  • 5. Sprinkle garlic and onion powder and stir. Set aside.
  • 6. Mix the cheeses and Italian seasonings together.
  • 7. Place one piece of Canadian bacon inside each cap.
  • 8. Add spinach mixture and finally the cheese blend.
  • 9. Return to oven and cook until the cheese has melted.
  • 10. Meanwhile, cook egg sunny side up or poached.
  • 11. Place each egg on top of each cap. Season with salt and pepper.

PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES



Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes image

Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.

Provided by conniecooks

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb yukon gold potato
6 garlic cloves, peeled and left whole
1 bay leaf
2 tablespoons cream
1/2 cup parmesan cheese, grated
2 large eggs, beaten
1/4 teaspoon nutmeg, freshly grated
salt
white pepper
4 portabella mushrooms (5 inches in diameter, stems removed)
4 teaspoons olive oil
2 teaspoons red wine vinegar
salt & freshly ground black pepper
1/2 teaspoon fresh thyme, chopped
4 teaspoons olive oil
stems mushroom, finely chopped
1/2 cup onion, finely chopped
1/4 cup red wine
2 tablespoons chopped fresh parsley
1 teaspoon fresh rosemary, finely minced
1 teaspoon fresh thyme, finely minced
salt & pepper

Steps:

  • Cook potatoes, garlic and bay leaf in boiling water until very tender.
  • Drain. Discard bayleaf.
  • Return potatoes to pot and mash till smooth.
  • Add cream.
  • Cool slightly.
  • Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
  • Season with salt, white pepper and nutmeg.
  • Stir in beaten eggs.
  • Set aside.
  • Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
  • Set aside.
  • Heat 4 tsp olive oil in skillet.
  • Add mushroom stems and onions. Saute till soft.
  • ADD parsley, rosemary, amd thyme.
  • Add red wine and cook til evaporated.
  • Season to taste with salt and pepper.
  • Bake caps at 400°F for 10 minutes.
  • Reduce heat to 350°F.
  • Divide onion mixture equally into bottom of caps.
  • Mound potato mixture on top.
  • Sprinkle with reserved cheese.
  • Bake about 25 minutes until potatoes are golden and heated through.
  • Enjoy.

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