Darryl Foleys Portabella Potato Recipe
Elevate your side dish game with Darryl Foley's Portabella Potato Recipe, a luxurious blend of creamy mashed russet potatoes and savory, herbaceous portabella mushrooms. Featuring golden sautéed mushrooms infused with fresh rosemary and garlic, this dish is layered with smooth heavy cream and topped with a sprinkle of Parmesan for a perfectly golden finish. With its comforting flavors and elegant presentation, this easy-to-follow recipe is perfect for weeknight dinners or special occasions alike. Garnish with fresh parsley for a pop of color and serve this hearty side alongside roasted meats or a crisp green salad. Whether you're a potato lover or a mushroom enthusiast, this baked masterpiece will leave an unforgettable impression on your taste buds.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a teaspoon of olive oil and set aside.
Wash, peel, and cut the potatoes into 1-inch cubes. Place the cubes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, clean the portabella mushrooms with a damp paper towel and remove the stems. Dice the mushroom caps into 1/2-inch pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced portabella mushrooms to the skillet and sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped rosemary. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Drain the cooked potatoes and return them to the pot. Add the butter and mash the potatoes until smooth. Stir in the heavy cream, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Gently fold the sautéed mushrooms into the mashed potatoes. Taste and adjust seasoning, if necessary.
Transfer the mixture to the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 15 minutes, or until the top is lightly golden and the dish is heated through.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 21.3 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 457 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 8173 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
