Yukon Gold-Stuffed Portobellos Recipe

Name: Yukon Gold-Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1-inch pieces; 4 (5-inch) portobello mushroom caps; Olive oil-flavored cooking spray; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 tablespoon light butter; 4 garlic cloves, minced; 1/2 cup fat-free milk; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 (3/4-ounce) slices provolone cheese; 1/4 cup chopped green onions; Freshly ground black pepper

Servings: persons

4 medium Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1-inch pieces
4 (5-inch) portobello mushroom caps
Olive oil-flavored cooking spray
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon light butter
4 garlic cloves, minced
1/2 cup fat-free milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (3/4-ounce) slices provolone cheese
1/4 cup chopped green onions
Freshly ground black pepper

1
Preheat oven to 450u00b0.
2
Place potato in a saucepan; add water to cover. Bring to boil: cover, reduce heat, and simmer 20 minutes or until tender. Drain.
3
Remove brown gills from undersides of mushrooms using a sharp knife, if desired. Place mushroom caps on a jelly-roll pan, stem side down. Coat with cooking spray; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450u00b0 for 15 minutes, turning once.
4
Heat saucepan over medium heat until hot. Add butter and garlic; saute 1 minute. Add milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir well. Return potato to saucepan; mash with a potato masher. Spoon 1 cup mashed potato onto each mushroom cap. Top each with
5
1 slice cheese; sprinkle with onions. Bake at 450u00b0 for 8 to 10 minutes or until cheese melts. Sprinkle with pepper. Serve immediately.

685

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

Saved locally in your browser — visible only to you.

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: 4 medium Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1-inch pieces, 4 (5-inch) portobello mushroom caps, Olive oil-flavored cooking spray, 1/8 teaspoon salt, and more.

Yes, Yukon Gold-Stuffed Portobellos 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!

Yukon Gold-Stuffed Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions