PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
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.
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Nichol Avino
[email protected]I would not recommend this recipe to anyone.
Md Mostfa
[email protected]Worst recipe ever!
Peter asman
[email protected]These mushrooms were a waste of time and ingredients. They were bland and flavorless.
Som weyn Update channel
[email protected]The recipe was easy to follow, but the mushrooms didn't turn out as good as I hoped. I think I'll try a different recipe next time.
Lorraine Corona
[email protected]The mushrooms were a little dry. I think I'll try using a different type of mushroom next time.
Beverly Cardwell
[email protected]These stuffed mushrooms were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Jo Merceal
[email protected]I've never been a big fan of mushrooms, but these were actually really good. I'll definitely be making them again.
Sheikh Asad
[email protected]This recipe was a little time-consuming, but it was worth it. The mushrooms were amazing!
Hope Fontes
[email protected]I made these for my family and they loved them! Even my picky kids ate them all up.
Favour James
[email protected]These mushrooms were so flavorful and juicy. I loved the crispy breadcrumb topping.
madmackavelli top shatta
[email protected]I've never made stuffed mushrooms before, but this recipe made it easy. They turned out perfect!
Mubeen Gulfam
[email protected]Definitely a keeper recipe!
Faraj Elammari
[email protected]So good!
Savages hit the Blunts
[email protected]I made these for a potluck and they were a huge hit! Everyone loved them.
mutebi jovan
[email protected]The recipe was easy to follow and the mushrooms turned out great! The potatoes were creamy and the mushrooms were juicy.
Zihad Stor
[email protected]These stuffed mushrooms were easy to make and absolutely delicious. I will definitely be making them again.
Mishaal Mahmood
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The mushrooms are so juicy and flavorful, and the potatoes are perfectly cooked. I highly recommend giving this recipe a try!
Daniel Baloyi
[email protected]These stuffed portobello mushrooms were a hit at my dinner party! The combination of the rich, savory mushrooms and the creamy, cheesy potatoes was divine. I especially loved the crispy breadcrumb topping.