Potato Stuffed Portabellas
Elevate your next meal with these decadent Potato Stuffed Portabellas, a hearty and satisfying vegetarian dish that's as beautiful as it is delicious. Large, earthy portabella mushroom caps are roasted to perfection and generously filled with creamy mashed russet potatoes blended with sharp cheddar cheese, garlic, and fresh parsley for a rich, flavorful filling. A hint of paprika adds a pop of color and savory depth, while a drizzle of olive oil ensures a luxurious texture. Ready in just under an hour, this show-stopping recipe is perfect as a main course or an elegant side dish. Pair with a crisp salad or roasted vegetables for a comforting, wholesome dinner everyone will love.
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Recipe Information
Ingredients
- 4 pieces large portabella mushrooms
- 3 pieces russet potatoes
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 0.25 cups milk
- 0.5 cups sharp cheddar cheese, shredded
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by wiping them with a damp paper towel and remove the stems. Use a spoon to gently scrape out the gills if desired. Set the mushroom caps aside.
Peel and dice the potatoes into 1-inch cubes. Place them in a 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, place the mushroom caps on a baking sheet. Brush both sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Bake for 10 minutes to soften and release excess moisture. Remove from the oven and set aside.
Drain the cooked potatoes and return them to the pot. Add the butter, milk, cheddar cheese, minced garlic, parsley, salt, and black pepper. Mash until smooth and creamy.
Fill each portabella mushroom cap with a generous portion of the mashed potato mixture, mounding it slightly.
Drizzle the stuffed mushrooms with 1 tablespoon of olive oil and, if desired, sprinkle paprika lightly on top for a touch of color.
Return the stuffed mushrooms to the oven and bake for an additional 15 minutes or until heated through and slightly golden on top.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 18.8 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 628 mg | 48% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5321 mg | 113% | |
*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.
