Best 14 Baked Portobellos With Potatoes And Sour Cream Recipes

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Baked Portobellos with potatoes and sour cream is a multifaceted dish that can be served as a hearty main course or as an appetizer. The earthy flavor of the mushrooms complements the creamy texture of the potatoes and sour cream, while the addition of herbs and spices adds a depth of flavor. This dish is relatively easy to make and can be prepared with just a few simple ingredients. Portobello mushrooms are a good source of protein and fiber, making them a healthy option for vegetarians and meat-eaters alike. This guide will provide you with a step-by-step recipe for baked portobellos with potatoes and sour cream, as well as tips for selecting the best ingredients and variations on the classic recipe.

Check out the recipes below so you can choose the best recipe for yourself!

AMAZING PORTOBELLO MUSHROOM RECIPE



Amazing Portobello Mushroom Recipe image

Stuffed Portobello Mushrooms are QUICK and EASY to prepare in less than 30 minutes, and are full of flavor from butter, thyme, and a cheese topping!

Provided by Isabel Laessig

Categories     Appetizer or main

Time 25m

Number Of Ingredients 8

¾ lb. Portobello mushrooms
1 clove garlic (minced)
2 Tbsp. olive oil
salt and pepper (to taste)
½ tsp. dried thyme
½ Tbsp. butter
1 Tbsp. Parmesan (grated)
3 Tbsp. mozzarella (shredded)

Steps:

  • Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
  • In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
  • Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
  • After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 5 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 146 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BAKED POTATO WITH POBLANOS AND SOUR CREAM



Baked Potato with Poblanos and Sour Cream image

Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h25m

Number Of Ingredients 10

4 russet potatoes (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
2 poblano peppers, stemmed and seeded
1 small white onion
1/2 cup low-sodium chicken broth or water
1/4 cup sour cream, plus more for serving
2 teaspoons Worcestershire sauce
2 teaspoons fresh lime juice
Cilantro leaves, for serving

Steps:

  • Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
  • Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, halve and thinly slice peppers and onion. Heat oil in a large skillet over medium-high. Add peppers and onion, season with salt, and cook, stirring occasionally, until tender and golden in places, 12 to 15 minutes. Stir in broth and sour cream. Boil until mixture thickens slightly, about 2 minutes. Stir in Worcestershire and lime juice.
  • Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with pepper mixture, more sour cream, and cilantro.

PORTOBELLO PASTA BAKE



Portobello Pasta Bake image

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. - Preci D'Silva, Dubai

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

2-1/2 cups uncooked multigrain spiral pasta
3 large portobello mushrooms
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
1/3 cup heavy whipping cream
2 cups cubed cooked turkey
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps., In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through., Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese., Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 551 calories, Fat 25g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 822mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 39g protein.

POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

EASY SOUR CREAM SCALLOPED POTATOES



Easy Sour Cream Scalloped Potatoes image

Delicious creamy scalloped potatoes that you can make with ingredients around the kitchen.

Provided by cascadeboarder

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 55m

Yield 12

Number Of Ingredients 5

12 large potatoes, peeled and halved
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
2 cups shredded Cheddar cheese, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
  • Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 69.9 g, Cholesterol 40.6 mg, Fat 17.5 g, Fiber 8.1 g, Protein 14.5 g, SaturatedFat 9.9 g, Sodium 484.9 mg, Sugar 3.3 g

SOUR CREAM POTATOES



Sour Cream Potatoes image

One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.-Krista Smith Kliebensteain, Broomfield, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 8

10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

Nutrition Facts :

BAKED POTATOES WITH SALSA AND SOUR CREAM



Baked Potatoes with Salsa and Sour Cream image

This simple 3-ingredient side dish goes well with steak, grilled chicken, or pork loin or chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

4 scrubbed small russet potatoes (about 1 pound total)
Coarse salt and ground pepper
1/2 cup salsa
1/4 cup sour cream

Steps:

  • Preheat oven to 400 degrees. With a fork, prick potatoes in several places. Bake directly on oven rack until tender when pierced with a knife, 40 to 50 minutes. Remove potatoes from oven, cut open, and season with salt and pepper. Top potatoes with salsa and sour cream.

Nutrition Facts : Calories 174 g, Fat 3 g, Fiber 4 g, Protein 4 g

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

BAKED PORTOBELLOS WITH POTATOES AND SOUR CREAM



Baked Portobellos With Potatoes and Sour Cream image

Provided by Molly O'Neill

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
2 tablespoons olive oil, plus more for brushing the mushrooms
1 3/4 teaspoons salt, plus more salt to taste
3 eggs
1/3 cup sour cream, plus more for garnish
1 teaspoon chopped thyme leaves
Freshly ground black pepper
2 cups Portobello Caviar, prepared without parsley (see above)
4 medium (5-inch) portobello mushroom caps
Chopped parsley for garnish

Steps:

  • Preheat oven to 425 degrees. Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
  • Lower temperature to 400 degrees. Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper. Stir in the portobello caviar. Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet. Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap. Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED POTATOES WITH CHIVE SOUR CREAM



Baked Potatoes with Chive Sour Cream image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

4 baking potatoes
1 1/4 cups sour cream
1/2 teaspoon whole-grain mustard
1 teaspoon coarse salt
A good grinding white pepper
1/3 cup freshly chopped chives
Special equipment: 4 metal skewers

Steps:

  • Preheat oven to 400 degrees F.
  • Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
  • Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
  • When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.

BAKED FINGERLING POTATOES WITH SOUR CREAM BUTTER



Baked Fingerling Potatoes with Sour Cream Butter image

Provided by Damaris Phillips

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 9

24 medium (2 to 2 1/2-inches long) fingerling potatoes, roughly 1 1/2 to 2 pounds
2 tablespoons unrefined coconut oil, melted
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon freshly ground black pepper, plus more for the sour cream butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, room temperature
2 tablespoons sour cream
3 tablespoons sustainable caviar
3 tablespoons chopped chives

Steps:

  • For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.
  • Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
  • When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before topping¿the sour cream butter won't melt¿They are delicious both ways!)

ROASTED PORTOBELLO AND POTATO GRATIN



Roasted Portobello And Potato Gratin image

"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 large portobello mushrooms, stems discarded, caps peeled
4 large garlic cloves
4 sprigs thyme
1/4 cup extra virgin olive oil
Sea salt and ground white pepper
2 tablespoons unsalted butter
1 large onion, chopped
1 1/2 cups heavy cream
1/2 cup whole milk
4 Idaho potatoes, about 2 pounds
1/4 teaspoon freshly grated nutmeg
1/4 cup dry bread crumbs

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.
  • Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.
  • Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms 1/2 inch thick.
  • Peel and thinly slice potatoes. Place 1/3 of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.
  • Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED POTATOES WITH ROASTED ONIONS AND SOUR CREAM



Baked Potatoes with Roasted Onions and Sour Cream image

I don't know what it is about these potatoes, from the cookbook Second Helpings from Union Square Cafe, that is so good. Roasting them in sea salt in a cast iron skillet just does....something. I love preparing this recipe; it's almost like a ritual! :) Preparation and cooking times are close guesstimates. I hope you enjoy these as much as I do!

Provided by GoKittenGo

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups course sea salt
1 1/2 tablespoons olive oil
1 medium white onion, unpeeled
4 idaho potatoes, about 8 ounces each,scrubbed and unpeeled
4 -6 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees Farenheit.
  • Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet.
  • Pour the olive oil into a medium bowl.
  • Dip onion in oil to coat all over.
  • Place onion on salt in the center of the skillet, and roast in oven for 10 minutes.
  • Coat the potatoes with the remaining oil and set them around the onion in the skillet.
  • Roast until the onion is tender and potatoes are cooked through, about an hour and 10 minutes.
  • Using tongs or a kitchen spoon, transfer the onion to a cutting board.
  • Measure 1/4 teaspoon of salt from the skillet and set aside.
  • Turn off the oven, and return the skillet with the potatoes to the oven, leaving door slightly ajar.
  • Peel and coursely chop the onion.
  • Transfer to a small bowl and season with the reserved salt.
  • Place the potatoes on a serving platter, split and open each.
  • Spoon one-quarter of the salted onion into each potato.
  • Top with sour cream, serve hot.

PORTOBELLO MUSHROOMS AND SOUR CREAM AND CHIVE POTATOES #SP5



Portobello Mushrooms and Sour Cream and Chive Potatoes #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a hearty meal that is sure to please whether being served as an appetizer or main dish.

Provided by Raigan W.

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

6 fresh portabella mushrooms
2 tablespoons olive oil
2 cups romano cheese
2 cups dry breadcrumbs (I suggest Japanese Style Bread Crumbs by Panko)
2 cups Simply Potatoes Sour Cream and Chive Mashed Potatoes

Steps:

  • Preheat your oven to 400.
  • Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
  • In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
  • Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
  • In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
  • In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
  • Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.

Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 6, Cholesterol 29.5, Sodium 612, Carbohydrate 30.2, Fiber 2.7, Sugar 4.5, Protein 15.6

Tips:

  • Choose large portobello mushrooms with a wide, open cap to ensure they can hold all the fillings.
  • Clean the mushrooms thoroughly with a damp paper towel to remove any dirt or debris.
  • Remove the mushroom stems and gills to create a bowl-like shape for the stuffing.
  • Drizzle the mushrooms with olive oil and season them with salt and pepper to enhance their flavor.
  • Use a variety of vegetables in the stuffing, such as potatoes, onions, carrots, and celery, to add texture and flavor.
  • Season the stuffing generously with herbs and spices, such as thyme, rosemary, garlic powder, and paprika, to create a flavorful dish.
  • Stuff the mushrooms tightly with the prepared stuffing, making sure not to overfill them.
  • Bake the stuffed mushrooms in a preheated oven until the mushrooms are tender and the stuffing is cooked through.
  • Serve the stuffed mushrooms immediately, topped with sour cream and parsley, for a delicious and satisfying meal.

Conclusion:

Baked portobello mushrooms with potatoes and sour cream are a versatile and flavorful dish that can be enjoyed as a main course or a side dish. With their meaty texture and rich flavor, portobello mushrooms make an excellent substitute for meat in vegetarian or vegan dishes. The combination of potatoes, vegetables, and herbs creates a hearty and satisfying filling, while the sour cream adds a creamy and tangy touch. Whether you're looking for a healthy and delicious meal or a satisfying comfort food, baked portobello mushrooms are sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy this delightful culinary creation!

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