Portabellas Stuffed With Parmesan Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large red-skinned sweet potato, peeled, chopped
• 2 large -skinned potatoes, peeled, chopped
• 4 -5 teaspoons garlic, chopped
• 1 bay leaf
• 4 -6 tablespoons grated parmesan cheese
• 2 large eggs, beaten until blended
• 5 -6 portabella mushrooms (4 to 5-inch diameter)
• 6 teaspoons olive oil
• 1/2 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon minced fresh rosemary
• 1 (12 ounce) bag fresh baby spinach
• salt and pepper

Recipe

• 1 place the peeled potatoes, garlic, and bay leaf in large saucepan of boiling salted water and cook until the potatoes are very tender, about 12 minutes.
• 2 drain and discard the bay leaf.
• 3 return the potatoes to pot.
• 4 mash them together until they are smooth and set aside to cool for about 5 to 7 minutes.
• 5 after the waiting time mix in 3 to 4 tablespoons of parmesan cheese and season with salt and pepper.
• 6 whisk in the eggs and set the mixture aside.
• 7 remove the mushroom stems from the portobellos and chop them very fine.
• 8 heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
• 9 add mushroom stems and onion and sauté 5 minutes.
• 10 stir in parsley and rosemary and season with salt and pepper.
• 11 preheat oven to 400.
• 12 brush rounded sides of mushrooms with 3 teaspoons oil.
• 13 place them on a baking sheet, gill sides up.
• 14 bake for 10 minutes.
• 15 reduce oven temperature to 350.
• 16 divide the onion mixture among mushroom caps.
• 17 mound the potato on top of the onion mixture inside the caps.
• 18 sprinkle the tip of the potato mixture with the remaining parmesan cheese.
• 19 bake until heated through, about 25 minutes.
• 20 while the mushrooms are cooking heat 1 teaspoon oil in large pot over medium heat.
• 21 add the fresh spinach and sauté 2 minutes.
• 22 season with salt and pepper.
• 23 divide the spinach among 4 plates.
• 24 top each serving with 1 stuffed mushroom.
• 25 season to taste.
• 26 can be doubled or tripled.