Potato Stuffed Portobellos 5fix Recipes

POTATO-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
• Return the cooked potatoes and the garlic cloves to the pot.
• Mash until very smooth; cool slightly.
• Add in 6 tablespoons cheese; mix well to combine.
• Season with salt and pepper.
• Add/whisk in the 3 eggs and 1 egg yolk.
• Remove mushroom stems and chop finely.
• Heat oil in a large skillet over medium-high heat.
• Add in the mushroom stems and onion; saute for 5 minutes.
• Stir in parsley, rosemary, salt and pepper.
• Set oven 400 degrees F.
• Prepare a lightly greased baking dish.
• Brush the rounded sides of the mushrooms with oil.
• Place on the baking sheet (fan sides upwards).
• Bake for 10 minutes, then remove from oven.
• Reduce oven temperature to 350 degrees F.
• Divide the onion mixture between mushroom caps.
• Mound potato mixture on top of the onion mixture.
• Sprinkle with remaining 2 tablespoons Parmesan cheese.
• Return to oven and bake for about 25 minutes, or until heated through.
• Delicious!

STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES

Steps:

• Preheat oven to 400°F.
• Remove stems from mushrooms and set caps aside. Chop stems finely.
• Saute stems and garlic in 1 tbs butter over medium high heat until tender.
• Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
• In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
• In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
• Bake 25 minutes or until heated through.