Potato-Stuffed Portobello Mushrooms Recipe

Name: Potato-Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potatoes or 1 lb yam, peeled and chopped; 1 lb white potato, peeled and chopped; 6 large garlic cloves, skin removed and left whole; 1 extra large bay leaf (or 2 small bay leaves); 1/2 cup grated parmesan cheese; 3 large eggs, slightly beaten; salt & freshly ground black pepper (I use seasoned salt); 1 egg yolk; 8 portabella mushrooms (about 4-5 inches in diameter); 1/4 cup oil (more if needed); 1 cup finely chopped onion; 1/4 cup chopped fresh parsley; 1 teaspoon minced fresh rosemary (or a pinch of dry)

Servings: persons

1 lb sweet potatoes or 1 lb yam, peeled and chopped
1 lb white potato, peeled and chopped
6 large garlic cloves, skin removed and left whole
1 extra large bay leaf (or 2 small bay leaves)
1/2 cup grated parmesan cheese
3 large eggs, slightly beaten
salt & freshly ground black pepper (I use seasoned salt)
1 egg yolk
8 portabella mushrooms (about 4-5 inches in diameter)
1/4 cup oil (more if needed)
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon minced fresh rosemary (or a pinch of dry)

1
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.
2
Return the cooked potatoes and the garlic cloves to the pot.
3
Mash until very smooth; cool slightly.
4
Add in 6 tablespoons cheese; mix well to combine.
5
Season with salt and pepper.
6
Add/whisk in the 3 eggs and 1 egg yolk.
7
Remove mushroom stems and chop finely.
8
Heat oil in a large skillet over medium-high heat.
9
Add in the mushroom stems and onion; saute for 5 minutes.
10
Stir in parsley, rosemary, salt and pepper.
11
Set oven 400 degrees F.
12
Prepare a lightly greased baking dish.
13
Brush the rounded sides of the mushrooms with oil.
14
Place on the baking sheet (fan sides upwards).
15
Bake for 10 minutes, then remove from oven.
16
Reduce oven temperature to 350 degrees F.
17
Divide the onion mixture between mushroom caps.
18
Mound potato mixture on top of the onion mixture.
19
Sprinkle with remaining 2 tablespoons Parmesan cheese.
20
Return to oven and bake for about 25 minutes, or until heated through.
21
Delicious!

813

kcal

Calories

Fat

106

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 13 ingredients. The key ingredients include: 1 lb sweet potatoes or 1 lb yam, peeled and chopped, 1 lb white potato, peeled and chopped, 6 large garlic cloves, skin removed and left whole, 1 extra large bay leaf (or 2 small bay leaves), and more.

Yes, Potato-Stuffed Portobello Mushrooms 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 Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions