Potato Stuffed Portobello Mushrooms Recipes

STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES

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.

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.

CHEESY MASHED POTATO STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Prepare mashed potatoes according to package directions.
• Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
• Remove stems from clean mushrooms and stuff caps with potato mixture.
• Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
• Sprinkle shredded cheddar over the top of the mushrooms.
• Bake for 20-25 minutes.