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!
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!