Sweet Potato Rösti With Portobello Mushrooms Recipe

Name: Sweet Potato Rösti With Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None sweet potato (about 1 lb); 1/2 cup panko breadcrumbs; 1 cup grated Parmesan cheese; 2 None eggs; 2 cloves garlic, crushed; 3 tbsp olive oil; 5 tbsp butter, chopped; 1/4 cup finely chopped fresh flat-leaf parsley leaves; 2 tsp finely chopped fresh thyme leaves; 2 tbsp finely chopped fresh chives; 6 None portobello mushrooms; 5 oz baby spinach leaves; 1/4 cup shaved Parmesan cheese; 1 None lemon, cut into wedges

Servings: persons

1 None sweet potato (about 1 lb)
1/2 cup panko breadcrumbs
1 cup grated Parmesan cheese
2 None eggs
2 cloves garlic, crushed
3 tbsp olive oil
5 tbsp butter, chopped
1/4 cup finely chopped fresh flat-leaf parsley leaves
2 tsp finely chopped fresh thyme leaves
2 tbsp finely chopped fresh chives
6 None portobello mushrooms
5 oz baby spinach leaves
1/4 cup shaved Parmesan cheese
1 None lemon, cut into wedges

1
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan cheese, eggs, half the garlic and 1 tbsp of the oil in a large bowl; season.
2
Heat remaining oil in 9-inch nonstick skillet on medium heat. Add sweet potato mixture, pressing down firmly and evenly to cover bottom of pan. Cook, covered, 10 mins or until browned underneath and sweet potato is almost tender. Slide rosti onto a flat plate; invert pan over rosti then turn pan and rosti over. Cook further 8 mins or until rosti is browned underneath and cooked through.
3
Meanwhile, preheat oiled grill pan.
4
Stir butter, herbs and remaining garlic in a small saucepan on low heat, until just melted.
5
Peel mushrooms; trim stalks to 1/4 inch. Brush a little of the butter mixture on both sides of mushrooms; season. Cook mushrooms in grill pan, 2 mins each side or until browned and tender.
6
Cut rosti into wedges and divide among plates. Top with spinach and mushrooms. Drizzle with remaining butter mixture. Top with shaved Parmesan cheese; serve with lemon wedges.

556

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

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 14 ingredients. The key ingredients include: 1 None sweet potato (about 1 lb), 1/2 cup panko breadcrumbs, 1 cup grated Parmesan cheese, 2 None eggs, and more.

Yes, Sweet Potato Rösti With 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!

Sweet Potato Rösti With Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions