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1
Place the peeled potatoes, garlic, and bay leaf in large saucepan of boiling salted water and cook until the potatoes are very tender, about 12 minutes.
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2
Drain and discard the bay leaf.
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3
Return the potatoes to pot.
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4
Mash them together until they are smooth and set aside to cool for about 5 to 7 minutes.
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5
After the waiting time mix in 3 to 4 tablespoons of Parmesan cheese and season with salt and pepper.
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6
Whisk in the eggs and set the mixture aside.
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7
Remove the mushroom stems from the Portobellos and chop them very fine.
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8
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
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9
Add mushroom stems and onion and saute 5 minutes.
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10
Stir in parsley and rosemary and season with salt and pepper.
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11
Preheat oven to 400.
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12
Brush rounded sides of mushrooms with 3 teaspoons oil.
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13
Place them on a baking sheet, gill sides up.
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14
Bake for 10 minutes.
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15
Reduce oven temperature to 350.
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16
Divide the onion mixture among mushroom caps.
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17
Mound the potato on top of the onion mixture inside the caps.
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18
Sprinkle the tip of the potato mixture with the remaining Parmesan cheese.
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19
Bake until heated through, about 25 minutes.
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20
While the mushrooms are cooking heat 1 teaspoon oil in large pot over medium heat.
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21
Add the fresh spinach and saute 2 minutes.
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22
Season with salt and pepper.
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23
Divide the spinach among 4 plates.
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24
Top each serving with 1 stuffed mushroom.
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25
Season to taste.
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26
Can be doubled or tripled.
