Recipe by Sharon123
Portabellos topped with potato filling served on a bed of spinach. Gourmet, easy, lovely to behold!
Top Review by Linorama
Delicious! I made this for a romantic meal with DH and it was incredible. I served it with a tomato-fennel soup as a starter. We would be hard pressed to go out for a vegetarian meal and get an entree this wonderful AND pretty. I used soy parmesan and En-Er-G egg substitute and it worked beautifully. Update: I made these for the family and not only did everyone love them, but the leftovers reheated perfectly in the microwave. Thank you for a fabulous recipe!
- 1 large red-skinned sweet potato, peeled, chopped
- 2 large white-skinned potatoes, peeled, chopped
- 4 -5 teaspoons garlic, chopped
- 1 bay leaf
- 4 -6 tablespoons grated parmesan cheese
- 2 large eggs, beaten until blended
- 5 -6 portabella mushrooms (4 to 5-inch diameter)
- 6 teaspoons olive oil
- 1⁄2 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon minced fresh rosemary
- 1 (12 ounce) bagfresh Baby Spinach
- salt and pepper
Directions See How It's Made
- Place the peeled potatoes, garlic, and bay leaf in large saucepan of boiling salted water and cook until the potatoes are very tender, about 12 minutes.
- Drain and discard the bay leaf.
- Return the potatoes to pot.
- Mash them together until they are smooth and set aside to cool for about 5 to 7 minutes.
- After the waiting time mix in 3 to 4 tablespoons of Parmesan cheese and season with salt and pepper.
- Whisk in the eggs and set the mixture aside.
- Remove the mushroom stems from the Portobellos and chop them very fine.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
- Add mushroom stems and onion and sauté 5 minutes.
- Stir in parsley and rosemary and season with salt and pepper.
- Preheat oven to 400.
- Brush rounded sides of mushrooms with 3 teaspoons oil.
- Place them on a baking sheet, gill sides up.
- Bake for 10 minutes.
- Reduce oven temperature to 350.
- Divide the onion mixture among mushroom caps.
- Mound the potato on top of the onion mixture inside the caps.
- Sprinkle the tip of the potato mixture with the remaining Parmesan cheese.
- Bake until heated through, about 25 minutes.
- While the mushrooms are cooking heat 1 teaspoon oil in large pot over medium heat.
- Add the fresh spinach and sauté 2 minutes.
- Season with salt and pepper.
- Divide the spinach among 4 plates.
- Top each serving with 1 stuffed mushroom.
- Season to taste.
- Can be doubled or tripled.