Craving a hearty and flavorful dish that combines the earthy taste of portabella mushrooms with the creamy goodness of garlic mashed potatoes? Look no further! This article will take you on a culinary journey, guiding you through the steps of creating delectable portabella mushroom caps stuffed with garlic mashed potatoes. Get ready to tantalize your taste buds with this delightful fusion of flavors and textures.
Let's cook with our recipes!
STUFFED PORTABELLA CAPS
I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.
Provided by Miss Erin C.
Categories Pork
Time 1h10m
Yield 5 Mushroom caps
Number Of Ingredients 9
Steps:
- Remove stems from portobello mushrooms.
- Arrange the mushroom caps, bottoms up, on a medium baking sheet.
- Chop the stems and set aside.
- Place turkey sausage link on a small baking sheet.
- Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
- Remove from heat and chop.
- In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
- Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
- Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
- Stuff the mushroom caps with the mixture.
- Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.4, Sodium 316.2, Carbohydrate 14.7, Fiber 2.1, Sugar 2.3, Protein 6.6
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
PORTABELLA MUSHROOM CAPS WITH BROCCOLI AND CHEESE
You will enjoy these tasty mushrooms stuffed with cheesy broccoli and roasted red peppers!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Place foil on cookie sheet; set aside.
- Cook tray of broccoli as directed on package. Remove stems from mushroom caps. On cookie sheet, place mushroom caps. In small bowl, mix roasted red peppers, bread crumbs, onion and broccoli. Spoon over mushrooms, mounding slightly. Top with Parmesan cheese.
- Bake 20 to 25 minutes or until mushrooms are tender.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES
Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.
Provided by conniecooks
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook potatoes, garlic and bay leaf in boiling water until very tender.
- Drain. Discard bayleaf.
- Return potatoes to pot and mash till smooth.
- Add cream.
- Cool slightly.
- Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
- Season with salt, white pepper and nutmeg.
- Stir in beaten eggs.
- Set aside.
- Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
- Set aside.
- Heat 4 tsp olive oil in skillet.
- Add mushroom stems and onions. Saute till soft.
- ADD parsley, rosemary, amd thyme.
- Add red wine and cook til evaporated.
- Season to taste with salt and pepper.
- Bake caps at 400°F for 10 minutes.
- Reduce heat to 350°F.
- Divide onion mixture equally into bottom of caps.
- Mound potato mixture on top.
- Sprinkle with reserved cheese.
- Bake about 25 minutes until potatoes are golden and heated through.
- Enjoy.
PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
- Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
- While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
- Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
- Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
- Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
- Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.
STUFFED PORTABELLA MUSHROOMS
Categories Mushroom Appetizer Side Broil Vegetarian Quick & Easy Oscars Parmesan Spring Anniversary Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 5
Steps:
- Preheat broiler.
- In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.
PORTOBELLO MUSHROOMS STUFFED WITH PARMESAN WHIPPED POTATOES
Categories Mushroom Potato Side Bake Vegetarian Spinach Sweet Potato/Yam Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings; can be doubled
Number Of Ingredients 12
Steps:
- Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.
- Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.
- Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.
- Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
STUFFED PORTABELLA MUSHROOM CAPS
Steps:
- Preheat oven to 375°F. Brown ground sausage. Cook rice as instructed. Add sausage meat to rice when browned.
- Fill mixture into mushroom caps.
- Bake 20-30 minutes. After that, top with cheese and bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Choose the Right Mushrooms: Select large, firm portobello mushrooms with intact stems. Avoid any with blemishes or bruises.
- Clean and Prep the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and scrape out the gills using a spoon.
- Enhance the Mushroom Flavor: Brush the mushroom caps with olive oil and sprinkle with salt and pepper to enhance their natural flavor.
- Cook the Mushrooms Properly: Grill or pan-fry the mushrooms until tender and slightly caramelized. This adds a smoky and flavorful dimension to the dish.
- Prepare Creamy Mashed Potatoes: Use Yukon Gold or Russet potatoes for a creamy and fluffy texture. Boil the potatoes until tender, then mash them with butter, milk, and seasonings to create a smooth and flavorful filling.
- Stuff the Mushrooms: Generously fill the mushroom caps with the mashed potato mixture, ensuring that it's evenly distributed.
- Top with Cheese: Sprinkle shredded cheddar or mozzarella cheese over the stuffed mushrooms before baking. This adds a golden-brown crust and a cheesy flavor.
- Bake until Golden: Bake the stuffed mushrooms in a preheated oven until the cheese is melted and bubbly, and the mushrooms are heated through.
- Serve and Enjoy: Garnish the stuffed mushrooms with fresh herbs like parsley or chives before serving. They can be enjoyed as a main course or as a side dish.
Conclusion:
Portabella mushroom caps stuffed with garlic mashed potatoes are a delightful and versatile dish that combines the earthy flavor of mushrooms with the creamy comfort of mashed potatoes. Whether served as a main course or as a side dish, these stuffed mushrooms are sure to impress with their delicious flavors and textures. Experiment with different variations, such as adding sautéed vegetables, herbs, or different types of cheese, to create a unique and personalized dish that suits your taste preferences. With careful preparation and attention to detail, you can create a culinary masterpiece that will leave your taste buds dancing with joy.
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