Potato Stuffed Portobello Mushrooms
Indulge in the perfect combination of hearty and savory with these Potato Stuffed Portobello Mushrooms, a satisfying dish that blends creamy mashed potatoes with the earthy flavor of roasted mushroom caps. This recipe features a luscious filling made from buttery mashed Russet potatoes, infused with garlic, Parmesan cheese, and a hint of heavy cream for a velvety texture. Topped with a golden layer of crispy panko breadcrumbs, these stuffed mushrooms are baked to perfection, creating a delightful contrast of textures. Ready in just an hour, this dish is perfect as a vegetarian main course or an elegant side dish. Garnished with fresh parsley for a pop of color and flavor, these baked stuffed mushrooms are an impressive yet simple recipe you'll want to add to your repertoire.
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Recipe Information
Ingredients
- 6 large caps Portobello mushrooms
- 3 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 3 cloves Garlic cloves
- 0.5 cup Parmesan cheese, grated
- 0.33 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Carefully remove the stems from the Portobello mushrooms and scrape out the gills using a spoon. Wipe the caps clean with a damp paper towel and set aside.
Peel the Russet potatoes and cut them into cubes. Place them in a pot of cold, salted water. Bring the pot to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, mince the garlic cloves. Heat 2 tablespoons of butter in a small pan over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Remove from heat.
Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or fork until smooth.
Stir in the cooked garlic and butter mixture, heavy cream, grated Parmesan cheese, salt, and black pepper into the mashed potatoes. Mix well until creamy. Adjust seasoning if needed.
Brush the mushroom caps lightly with 1 tablespoon of olive oil on both sides. Place them gill-side up on the prepared baking sheet.
Fill each mushroom cap generously with the mashed potato mixture, smoothing the top with a spoon.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden and the mushrooms are tender.
Remove the mushrooms from the oven and garnish with freshly chopped parsley.
Serve warm as a main dish or a hearty side. Enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 23.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 6213 mg | 132% | |
*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.
