Potato-Stuffed Portobello Mushrooms

READY IN: 1hr 5mins
Recipe by Kittencalrecipezazz

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!

Top Review by Chef Lanibobonnie

I used white yams and made it exactly as written. The only problem I had was that the muchrooms lost their shape and went completely flat. My company thought I did something special to make them that way so I just said "it's my secret trick" The flavors were wonderful and my hubby hates yams and didn;t even know they were in there. Haven't any idea why my mushrooms went flat.... :(

Ingredients Nutrition


  1. 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.
  2. Return the cooked potatoes and the garlic cloves to the pot.
  3. Mash until very smooth; cool slightly.
  4. Add in 6 tablespoons cheese; mix well to combine.
  5. Season with salt and pepper.
  6. Add/whisk in the 3 eggs and 1 egg yolk.
  7. Remove mushroom stems and chop finely.
  8. Heat oil in a large skillet over medium-high heat.
  9. Add in the mushroom stems and onion; saute for 5 minutes.
  10. Stir in parsley, rosemary, salt and pepper.
  11. Set oven 400 degrees F.
  12. Prepare a lightly greased baking dish.
  13. Brush the rounded sides of the mushrooms with oil.
  14. Place on the baking sheet (fan sides upwards).
  15. Bake for 10 minutes, then remove from oven.
  16. Reduce oven temperature to 350 degrees F.
  17. Divide the onion mixture between mushroom caps.
  18. Mound potato mixture on top of the onion mixture.
  19. Sprinkle with remaining 2 tablespoons Parmesan cheese.
  20. Return to oven and bake for about 25 minutes, or until heated through.
  21. Delicious!

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