Potato Stuffed Portabellas

"Rich mashed potatoes, peppery arugula and nutty swiss cheese make these stuffed mushrooms a filling and tasty main dish for both vegetarians and non-vegetarians alike. A simple marinated tomato salad makes a nice side dish for these tasty mushrooms. **Ingredients were whipped out and recipe had to be rebuilt**"
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by FLKeysJen photo by FLKeysJen
Ready In:
55mins
Ingredients:
11
Serves:
2
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ingredients

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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

  1. 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]
     
  2. 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.
     
  3. Taste and ease of preparation was spot on. Our store only had small Portabellas, so bought 4 and it worked well. Don't usually have ricotta in the house, so subbed in some sour cream. Made for Everyday Holiday Tag game. :)
     
  4. These are tasty, great creation. Like a twice baked potato inside a mushroom! I used less oil, butter, salt and ricotta. A little nonfat sour cream went really well over them.
     
  5. 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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