PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES

Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes image

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

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Ingredients

1 lb yukon gold potato
6 garlic cloves, peeled and left whole
1 bay leaf
2 tablespoons cream
1/2 cup parmesan cheese, grated
2 large eggs, beaten
1/4 teaspoon nutmeg, freshly grated
salt
white pepper
4 portabella mushrooms (5 inches in diameter, stems removed)
4 teaspoons olive oil
2 teaspoons red wine vinegar
salt & freshly ground black pepper
1/2 teaspoon fresh thyme, chopped
4 teaspoons olive oil
stems mushroom, finely chopped
1/2 cup onion, finely chopped
1/4 cup red wine
2 tablespoons chopped fresh parsley
1 teaspoon fresh rosemary, finely minced
1 teaspoon fresh thyme, finely minced
salt & pepper

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.

*** Explore more Portabella Mushroom Caps Stuffed With Garlic Mashed Potatoes Recipes »

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Alexandra Jules

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These stuffed mushrooms are delicious! I made them for my family and they loved them. The mashed potatoes were creamy and flavorful, and the mushrooms were perfectly cooked. I will definitely be making these again.

Lamia Silaghi

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I've made this recipe several times and it's always a winner. I like to use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms. I also add a little bit of grated Parmesan cheese to the mashed potatoes for extra flavor. These are

Willie Jones

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These stuffed mushrooms are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve. I always get rave reviews when I make these.

Fox kay Muti leon

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I made these for a potluck and they were a huge success. Everyone loved them! I used a mix of Yukon Gold and red potatoes for the mashed potatoes, and I added a little bit of chopped parsley for extra flavor. I will definitely be making these again.

Emad Mouawia

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I'm not a big fan of mashed potatoes, but I really enjoyed these stuffed mushrooms. The potatoes were creamy and flavorful, and the mushrooms were perfectly cooked. I would definitely recommend this recipe.

I'm not a huge fan of mushrooms, but I really enjoyed these. The mashed potatoes were creamy and flavorful, and the mushrooms were perfectly cooked. I would definitely recommend this recipe.

Sinyou rita

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These stuffed mushrooms were a hit at my dinner party! I loved the combination of the savory garlic mashed potatoes with the tender portobello mushrooms. I'll definitely be making these again.

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