Portabellas Stuffed with Parmesan Potatoes
Elevate your side dish game with these delectable Portabellas Stuffed with Parmesan Potatoes—a perfect harmony of earthy portabella mushrooms and creamy mashed potatoes enriched with Parmesan cheese and a touch of garlic. This elegant recipe calls for russet potatoes whipped with butter, heavy cream, and vibrant seasonings, then generously spooned into olive oil-brushed mushroom caps. Baked to golden perfection, these stuffed mushrooms transform into a savory masterpiece, garnished with fresh parsley for a pop of color. Ideal as an impressive appetizer or a unique vegetarian entrée, this dish is ready in under an hour and serves four. Discover how simple ingredients create a gourmet experience with every bite!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 medium Russet potatoes
- 0.5 cups Parmesan cheese
- 2 tablespoons Unsalted butter
- 0.25 cups Heavy cream
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushrooms by gently wiping them with a damp paper towel and removing the stems and gills using a spoon. Set them aside.
Peel and chop the russet potatoes into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes are boiling, finely chop the garlic cloves and parsley.
Drain the cooked potatoes and return them to the pot. Mash them thoroughly using a potato masher or fork.
Stir in the butter, heavy cream, Parmesan cheese, chopped garlic, and half of the chopped parsley. Season with salt, black pepper, and paprika. Mix well until smooth and creamy. Adjust seasoning if needed.
Brush the portabella mushrooms with olive oil on both sides and place them on a baking sheet, gill-side up.
Spoon generous amounts of the Parmesan potato mixture into each mushroom cap, mounding it slightly.
Place the stuffed mushrooms in the preheated oven and bake for 20 minutes, or until the mushrooms are tender and the tops of the potatoes are golden brown.
Remove from the oven and garnish with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 56% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 15.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 573 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4790 mg | 102% | |
*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.
