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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or fork until smooth.

Step 6

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.

Step 7

Brush the mushroom caps lightly with 1 tablespoon of olive oil on both sides. Place them gill-side up on the prepared baking sheet.

Step 8

Fill each mushroom cap generously with the mashed potato mixture, smoothing the top with a spoon.

Step 9

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden and the mushrooms are tender.

Step 11

Remove the mushrooms from the oven and garnish with freshly chopped parsley.

Step 12

Serve warm as a main dish or a hearty side. Enjoy!

Nutrition Facts

Serving size	(1469.2g)

Amount per serving	% Daily Value*
Calories	1818.6

Total Fat 112.9g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 224mg	0%
Sodium 3338.4mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 26.4g	0%
Total Sugars 23.7g
Protein 58.5g	0%

Vitamin D 2.2IU	0%
Calcium 595.5mg	0%
Iron 10.7mg	0%
Potassium 6212.6mg	0%

*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.

Source of Calories

Fat: 53.4%

Protein: 12.3%

Carbs: 34.3%