Portabella Mushroom Caps Stuffed with Garlic Mashed Potatoes
Elevate your vegetarian meal game with these Portabella Mushroom Caps Stuffed with Garlic Mashed Potatoes—a comfort food masterpiece that’s as elegant as it is flavorful. This recipe combines the earthy richness of roasted portabella mushrooms with the creamy decadence of homemade garlic mashed potatoes. Flavored with butter, heavy cream, and Parmesan cheese, the mashed potatoes are perfectly seasoned and irresistibly smooth. The crispy golden crust that forms during baking adds a delightful texture, while a sprinkle of fresh parsley lends a pop of color and herbaceous brightness. Ready in just about an hour, this dish is an impressive yet simple option for a main course or hearty side dish. Perfect for vegetarians or anyone seeking a satisfying, meat-free option, these cheesy stuffed mushroom caps are sure to delight at your next dinner table.
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Recipe Information
Ingredients
- 4 whole Portabella mushroom caps
- 4 medium Russet potatoes
- 4 whole Garlic cloves
- 4 tablespoons Unsalted butter
- 0.25 cups Heavy cream
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cups Milk (optional, for adjusting mashed potato consistency)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills. Brush each cap with olive oil on both sides and set them aside on the baking sheet.
Peel and cut the russet potatoes into evenly sized chunks. Place the potato pieces in a large pot of heavily salted water and bring it to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, peel the garlic cloves and add them to the pot with the potatoes for the last 5 minutes of cooking. This will soften the garlic and infuse it with flavor.
Drain the cooked potatoes and garlic, then return them to the pot. Add the butter, heavy cream, salt, and black pepper, and mash until smooth and creamy. If the mashed potatoes are too thick, add a splash of milk to adjust the consistency.
Stir 1/4 cup of the grated Parmesan cheese into the mashed potatoes until well combined. Taste and adjust seasoning if necessary.
Spoon the mashed potatoes generously into the prepared portabella mushroom caps, packing them down slightly to create a mound.
Sprinkle the remaining Parmesan cheese evenly over the tops of the stuffed mushrooms.
Bake the stuffed mushrooms in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are lightly golden.
Remove the mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a main course or as a hearty side dish. Enjoy!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.1 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 687 mg | 53% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5568 mg | 118% | |
*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.
