Mushroom Stuffed Potato Food

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POTATO-STUFFED PORTOBELLO MUSHROOMS



Potato-Stuffed Portobello Mushrooms image

To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb sweet potatoes or 1 lb yam, peeled and chopped
1 lb white potato, peeled and chopped
6 large garlic cloves, skin removed and left whole
1 extra large bay leaf (or 2 small bay leaves)
1/2 cup grated parmesan cheese
3 large eggs, slightly beaten
salt & freshly ground black pepper (I use seasoned salt)
1 egg yolk
8 portabella mushrooms (about 4-5 inches in diameter)
1/4 cup oil (more if needed)
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon minced fresh rosemary (or a pinch of dry)

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!

Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 2.9, Cholesterol 108.4, Sodium 297.3, Carbohydrate 30.6, Fiber 4.5, Sugar 5.5, Protein 9.5

STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES



Stuffed Portobello Mushrooms With Mashed Potatoes image

Resers Fine Foods entered it in Costco's Smart Cooking book. I modified it as I don't care for goat cheese.

Provided by Ambervim

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

6 portabella mushrooms
5 teaspoons garlic, chopped
4 tablespoons butter, melted
1 tablespoon olive oil
2 cups potatoes, mashed
1/2 teaspoon thyme
1/2 cup chives, chopped
1/2 cup parmesan cheese (or another)
2 tablespoons romano cheese, shredded
8 slices bacon, crumbled
2 cups breadcrumbs
1/2 cup gruyere cheese, grated
1/4 cup parsley, fresh chopped
salt
pepper

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.

CHEESY MASHED POTATO STUFFED MUSHROOMS



Cheesy Mashed Potato Stuffed Mushrooms image

These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 12

Number Of Ingredients 7

1 (14.1 ounce) package Idahoan® Buttery Golden Selects Mashed Potatoes
1 ½ cups shredded white Cheddar cheese
½ cup chives, chopped
1 cup chopped, cooked bacon or prepared bacon bits
6 tablespoons olive oil
4 tablespoons minced garlic
24 large mushrooms, or more depending on size

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare mashed potatoes according to package directions.
  • Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
  • Remove stems from clean mushrooms and stuff caps with potato mixture.
  • Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
  • Sprinkle shredded cheddar over the top of the mushrooms.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g

MUSHROOM STUFFED POTATO



Mushroom Stuffed Potato image

You can use whatever vegetable you want in this recipe for variety. I make these the day before Christmas dinner and don't finish baking them until then. Bring to room temperature before baking the next day. I also like to freeze extras for baking another time.

Provided by Mainely Debbie

Categories     Potato

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 7

10 large baking potatoes
12 ounces canned mushrooms, drained well
8 tablespoons butter
2 cups sour cream
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese
granulated garlic

Steps:

  • Bake potatoes in a 350F oven for about 2 hours or until cooked.
  • Cool potatoes until cool enough not to burn yourself.
  • Slice a thin layer off the top of potato and scoop out potatoes leaving a thin layer of potato in shell.
  • Mix the rest of ingredients together using granulated garlic amount to taste and over stuff the potato filling into each shell.
  • Sprinkle shredded cheese on top and bake around 30 minutes until cheese is melted on top.

Nutrition Facts : Calories 496.9, Fat 33.6, SaturatedFat 21, Cholesterol 88.5, Sodium 495.4, Carbohydrate 34.2, Fiber 3.6, Sugar 1.6, Protein 16.9

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