Potato-stuffed Portobello Mushrooms

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 lb sweet potatoes or 1 lb yam, peeled and chopped
• 1 lb potato, peeled and chopped
• 6 large garlic cloves, skin removed and left whole
• 1 extra large bay leaf (or 2 small bay leaves)
• 1/2 cup grated parmesan cheese
• 3 large eggs, slightly beaten
• salt & freshly ground black pepper (i use seasoned salt)
• 1 egg yolk
• 8 portabella mushrooms (about 4-5 inches in diameter)
• 1/4 cup oil (more if needed)
• 1 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 teaspoon minced fresh rosemary (or a pinch of dry)

Recipe

• 1 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.
• 2 return the cooked potatoes and the garlic cloves to the pot.
• 3 mash until very smooth; cool slightly.
• 4 add in 6 tablespoons cheese; mix well to combine.
• 5 season with salt and pepper.
• 6 add/whisk in the 3 eggs and 1 egg yolk.
• 7 remove mushroom stems and chop finely.
• 8 heat oil in a large skillet over medium-high heat.
• 9 add in the mushroom stems and onion; saute for 5 minutes.
• 10 stir in parsley, rosemary, salt and pepper.
• 11 set oven 400 degrees f.
• 12 prepare a lightly greased baking dish.
• 13 brush the rounded sides of the mushrooms with oil.
• 14 place on the baking sheet (fan sides upwards).
• 15 bake for 10 minutes, then remove from oven.
• 16 reduce oven temperature to 350 degrees f.
• 17 divide the onion mixture between mushroom caps.
• 18 mound potato mixture on top of the onion mixture.
• 19 sprinkle with remaining 2 tablespoons parmesan cheese.
• 20 return to oven and bake for about 25 minutes, or until heated through.
• 21 delicious!