Potato Stuffed Portabellas Recipe

Name: Potato Stuffed Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fingerling potato, cut in half; ½ teaspoon salt, divided; ⅓ cup low-fat ricotta cheese; 18-¼ cup milk; ½ tablespoon butter; 14 garlic clove, minced; 1 tablespoon olive oil; 14 sweet onion, chopped; 2 cups arugula; 2 portabella mushrooms, large; 2 slices swiss cheese

Servings: persons

1
Pre-heat oven to 400*F.
2
To a pot of boiling water add 1/4 teaspoon salt and potatoes; simmer 20 minutes till fork tender.
3
While potatoes are cooking heat olive oil in medium pan and saute onion till lightly browned, add arugula to the onions and saute just till wilted.
4
Set aside.
5
Use damp cloth to clean portabella caps, gently remove gills and stems with a spoon.
6
Set aside.
7
Drain Potatoes and return to pot.
8
Mash the potatoes, then stir in ricotta, milk, butter, garlic and remaining salt.
9
**Potatoes should be very thick, be careful not to add to much milk.
10
**.
11
Fold sauteed onions and arugula into the potatoes.
12
Stuff mushroom caps with mashed potatoes and arugula mixture, topping each with a slice of Swiss cheese.
13
Bake 20-30 minutes till heated through and cheese is melted with just a little browning.
14
Serve hot.
15
A marinated tomato salad makes a nice side.

2136

kcal

Calories

Fat

403

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 12 lb fingerling potato, cut in half, ½ teaspoon salt, divided, ⅓ cup low-fat ricotta cheese, 18-¼ cup milk, and more.

Yes, Potato Stuffed Portabellas 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!

Potato Stuffed Portabellas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions