Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes Recipe

Name: Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mashed Potatoes; 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); Marinade for Mushroom Caps; 4 teaspoons olive oil; 2 teaspoons red wine vinegar; salt & freshly ground black pepper; 1/2 teaspoon fresh thyme, chopped; Mushroom and Onion layer; 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

Servings: persons

Mashed Potatoes
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)
Marinade for Mushroom Caps
4 teaspoons olive oil
2 teaspoons red wine vinegar
salt & freshly ground black pepper
1/2 teaspoon fresh thyme, chopped
Mushroom and Onion layer
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

1
Cook potatoes, garlic and bay leaf in boiling water until very tender.
2
Drain. Discard bayleaf.
3
Return potatoes to pot and mash till smooth.
4
Add cream.
5
Cool slightly.
6
Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
7
Season with salt, white pepper and nutmeg.
8
Stir in beaten eggs.
9
Set aside.
10
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.
11
Set aside.
12
Heat 4 tsp olive oil in skillet.
13
Add mushroom stems and onions. Saute till soft.
14
ADD parsley, rosemary, amd thyme.
15
Add red wine and cook til evaporated.
16
Season to taste with salt and pepper.
17
Bake caps at 400u00b0F for 10 minutes.
18
Reduce heat to 350u00b0F.
19
Divide onion mixture equally into bottom of caps.
20
Mound potato mixture on top.
21
Sprinkle with reserved cheese.
22
Bake about 25 minutes until potatoes are golden and heated through.
23
Enjoy.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Mashed Potatoes, 1 lb yukon gold potato, 6 garlic cloves, peeled and left whole, 1 bay leaf, and more.

Yes, Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes

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