Potato Stuffed Portabellas
photo by Lori Mama
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1⁄2 lb fingerling potato, cut in half
- 1⁄2 teaspoon salt, divided
- 1⁄3 cup low-fat ricotta cheese
- 1⁄8 - 1⁄4 cup milk
- 1⁄2 tablespoon butter
- 1⁄4 garlic clove, minced
- 1 tablespoon olive oil
- 1⁄4 sweet onion, chopped
- 2 cups arugula
- 2 portabella mushrooms, large
- 2 slices swiss cheese
directions
- Pre-heat oven to 400*F.
- To a pot of boiling water add 1/4 teaspoon salt and potatoes; simmer 20 minutes till fork tender.
- While potatoes are cooking heat olive oil in medium pan and saute onion till lightly browned, add arugula to the onions and saute just till wilted. Set aside.
- Use damp cloth to clean portabella caps, gently remove gills and stems with a spoon. Set aside.
- Drain Potatoes and return to pot. Mash the potatoes, then stir in ricotta, milk, butter, garlic and remaining salt. **Potatoes should be very thick, be careful not to add to much milk.**.
- Fold sauteed onions and arugula into the potatoes.
- Stuff mushroom caps with mashed potatoes and arugula mixture, topping each with a slice of Swiss cheese. Bake 20-30 minutes till heated through and cheese is melted with just a little browning.
- Serve hot. A marinated tomato salad makes a nice side.
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Reviews
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My other half is always wanting me to make something with mushrooms, & this was a recipe picked to fill that "want," & it actually turned out quite well, I thought! Not sure I'd make it as the main part of the meal another time, but definitely something worth making, especially for company! They were certainly tasty & satisfying! Thanks for sharing! [Tagged & made in Please Review My Recipe]
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Delicious, easy and satisfying! Your directions were perfect. I didn't have quite enough arugula, so I added a few other greens and some fresh basil. I assembled them early in the am, baked them when we were ready to eat and served with your suggestion of tomatoes vinaigrette. Loved it! Thanks for sharing the keeper.
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I was very pleased with the outcome for this recipe. The combination of flavors were excellent and I loved the fact that they aren't too time consuming and well worth the effort involved. The arugula fit perfectly with the other ingredients and added a dimension that I really loved. This is one of those recipes that will be fun to play with.... Maybe next time I will try Fontina or Asiago cheese and see which cheese I like the most. I served these with stewed tomatoes, zucchini and onion for a delicious meal. Thank you for creating this recipe for us and I wish you luck in the contest! Made for RSC#16. Linda
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