Best 8 Portobello Mushrooms Stuffed With Gratineed Potatoes Recipes

POTATO-STUFFED PORTOBELLO MUSHROOMS

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!

PORTOBELLO GRATIN

Steps:

• Split 6 portobello mushroom caps to make 12 thin rounds. Toss 1 1/4 cups shredded muenster cheese, 1/3 cup breadcrumbs, 2 tablespoons chopped parsley, 1 grated garlic clove, and salt and pepper. Layer the portobello rounds and cheese mixture in a baking dish, making 3 layers of each. Drizzle with 3 tablespoons water, cover with foil and bake at 400 degrees F, 35 minutes. Uncover and bake 8 more minutes.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the grill to medium heat
• Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
• In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES

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.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
• In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
• Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
• Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

POTATO AND PORTOBELLO MUSHROOM GRATIN

Steps:

• Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
• Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
• Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
• Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES

Steps:

• Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
• Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
• While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
• Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
• Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
• Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
• Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.