Hearty Potato-Stuffed Portobello Mushrooms

English alt text: A 600×600 photoreal, pesto-style image of three roasted portobello caps filled with swirled mashed potatoes, finished with olive oil, chives, and parsley on a matte off-white ceramic plate; shallow depth-of-field, soft side/back light, natural crumbs and roasted garlic; on the same rustic plank wooden table as the reference; no text on the image.

Hearty Potato-Stuffed Portobello Mushrooms

When you’re craving the ultimate comfort food but want to keep it wholesome, these Potato-Stuffed Portobellos are here to save the day! These meaty mushrooms are filled to the brim with a rich, creamy mash made from baby red and gold potatoes. It’s a dish so satisfying, you won’t believe it’s plant-based. Get ready to fall in love with comfort food all over again!
Portions:4
Preparation Time: 15 minuten
Cooking Time:40 minuten
Cost$4 per person
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Equipment

  • 9 × 13-inch (23 × 33-cm) baking dish
  • Hand masher or potato ricer
  • knife
  • Cutting board

Ingrediënten

  • 1 lb. 455 g baby gold potatoes, with skins
  • 1 lb. 455 g baby red potatoes, with skins
  • 120 ml extra-virgin olive oil
  • 120 ml soy sauce
  • 4 large-size portobello mushroom caps
  • 235 ml plain soy creamer or soymilk
  • 56 g nondairy butter
  • 30 g nutritional yeast
  • 160 g diced scallion
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp ground cumin
  • ¼ tsp chili powder
  • Salt and pepper to taste

Instructies

  • Add the potatoes to a large pot of salted water, bring to a boil, and cook until fork-tender.
  • Drain and return to the pot.
  • Preheat the oven to 190°C (375°F).
  • Place the olive oil and soy sauce in the bottom of a 9 × 13-inch (23 × 33-cm) baking dish.
  • Remove the stems and gills from the portobello caps.
  • Place the mushrooms, top side down, in the dish.
  • Add the creamer, butter, nutritional yeast, scallions, garlic powder, paprika, cumin, chili powder, salt, and pepper to the potatoes.
  • Using a hand masher, mash the potatoes until fairly smooth but still a little chunky.
  • Spoon an equal amount of mashed potatoes into each mushroom cap.
  • Bake for 30 minutes, or until the tops of the mushrooms begin to brown.

Notes / Tips / Wine Advice:

Serving Tip:
These stuffed mushrooms are a meal in themselves, but they pair perfectly with a side of roasted root vegetables or a light, crisp salad. The combination of textures will make your taste buds sing.
Wine Advice:
With the earthy, meaty portobellos and the creamy, savory mashed potatoes, you need a wine that can handle all that flavor. A dry white wine, like a lightly oaked Chardonnay, is a fantastic choice, as its crispness will cut through the richness of the dish. For an adventurous pairing, a bright and zesty Pinot Grigio will beautifully complement the herbs and spices. It’s a pairing so good, it might just make you forget about the rest of the meal!

Nutritional Information

Calories: 290 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 14 g | Fiber: 6 g | Sugar: 3 g | Salt: 1.1 g
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Recipe Category Main Dish / Vegetables
Country International
Season: Fall / Winter
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