Portobello Mushrooms Stuffed with Parmesan Whipped

Name: Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces red-skinned sweet potatoes (yams), peeled, chopped; 8 ounces white-skinned potatoes, peeled, chopped; 6 garlic cloves, peeled, left whole; 1 bay leaf; 4 tablespoons freshly grated Parmesan cheese; 2 large eggs, beaten to blend; 4 4- to 5-inch-diameter portobello mushrooms; 6 teaspoons olive oil; 1/2 cup chopped onion; 2 tablespoons chopped fresh parsley; 1 teaspoon minced fresh rosemary; 2 6-ounce bags fresh baby spinach

Servings: persons

8 ounces red-skinned sweet potatoes (yams), peeled, chopped
8 ounces white-skinned potatoes, peeled, chopped
6 garlic cloves, peeled, left whole
1 bay leaf
4 tablespoons freshly grated Parmesan cheese
2 large eggs, beaten to blend
4 4- to 5-inch-diameter portobello mushrooms
6 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh rosemary
2 6-ounce bags fresh baby spinach

1
Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes.
2
Drain; discard bay leaf.
3
Return potatoes to pot.
4
Mash until smooth; cool slightly.
5
Mix in 3 tablespoons cheese.
6
Season with salt and pepper.
7
Whisk in eggs.
8
Remove mushroom stems and chop finely.
9
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
10
Add mushroom stems and onion; saute 5 minutes.
11
Stir in parsley and rosemary.
12
Season with salt and pepper.
13
Preheat oven to 400F.
14
Brush rounded sides of mushrooms with 3 teaspoons oil.
15
Place on baking sheet, gill sides up.
16
Bake 10 minutes.
17
Reduce oven temperature to 350F.
18
Divide onion mixture among mushroom caps.
19
Mound potato mixture in caps.
20
Sprinkle with 1 tablespoon cheese.
21
Bake until heated through, about 25 minutes.
22
Heat 1 teaspoon oil in large pot over medium heat.
23
Add spinach; saute 2 minutes.
24
Season with salt and pepper.
25
Divide among 4 plates.
26
Top each serving with 1 stuffed mushroom.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces red-skinned sweet potatoes (yams), peeled, chopped, 8 ounces white-skinned potatoes, peeled, chopped, 6 garlic cloves, peeled, left whole, 1 bay leaf, and more.

Yes, Portobello Mushrooms Stuffed with Parmesan Whipped 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.

That's it — enjoy your meal!

Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions