These Stuffed Portobello Mushrooms are tops on my lists of favorite recipes. They combine two foods I love - savory roasted mushrooms and rich, buttery and creamy mashed potatoes.
A quick look at this recipe
- Recipe Name: Mashed Potato Stuffed Portobello Mushrooms
- Ready In: 20 minutes prep, 35 minutes cook time
- Serves: 6
- Calories: 221 per serving
- Main Ingredients: Portobello mushrooms, potatoes, butter, cream, Parmesan cheese
- Difficulty: Easy
I'm a huge stuffed mushroom fan. They're easy to make and delicious. And can be modified in a bajillion kinds of ways.
I make mountains of mashed potatoes for my personal chef clients. To shake up their menus, I like to serve them in many different ways. Enter the meaty portobello mushroom.
Roasting intensifies the hearty smoky flavor of the mushrooms. They're the perfect vessel for serving creamy mashed potatoes made extra rich with butter, sour cream, heavy cream and Parmesan cheese.
These stuffed mushrooms are so good that they have this diehard meat eater skipping the main course.
Jump to:
Ingredients for stuffed portobello mushrooms
- portobello mushrooms
- olive oil
- kosher salt, pepper, garlic powder
- potatoes ~ either russet or Yukon Gold are delicious in this recipe
- salted butter, sour cream, heavy cream
- Parmesan cheese
- fresh parsley, scallions
Scroll down to the recipe for the full quantities of the ingredients.
Substitutions and additions
- Choose high starch potatoes like Russet and Yukon gold for the most delicious and fluffy mashed potatoes.
- Other cheeses like cheddar, Gruyere, Asiago and Gouda are delicious substitutes for the Parmesan cheese.
How to clean mushrooms for stuffed mushrooms
Mushrooms are unlike other veggies when it comes to cleaning them. Stay clear of water. They are like sponges and will soak it up. And it is impossible to totally dry wet mushrooms.
Roasted waterlogged mushrooms are rubbery with diluted flavor. To clean mushrooms, just gently brush off any dirt off the tops with a dry paper towel.
For stuffed portobello mushrooms, you'll remove the stems and gills. These brown gills can transfer there muddy color to the mashed potato filling making the stuffed mushrooms unappetizing. Just flip the mushrooms over and carefully scrape out the gills with a spoon. A grapefruit spoon makes this job easy.
How do you make stuffed mushrooms not watery?
Soggy, watery stuffed mushrooms. No thank you! I've got a few tips to avoid tasteless and unappealing stuffed portobellos.
- First off, don't wash your mushrooms in water. They just soak it up. A gently wipe with a paper towel is all they need.
- Next, roast the mushrooms before stuffing them. The water will cook off as they roast.
- Lastly, drain off any liquid that accumulates after roasting the mushrooms.
How to make stuffed mushrooms
These stuffed portobello mushrooms are easy to make. I even prep them in advance and just reheat when ready to serve.
- Prep the mushrooms. Remove any dirt with paper towel. Flip over, remove the stems and scrape out the gills.
- Season the mushrooms and roast in the oven.
- While the mushrooms are roasting, make the mashed potatoes. Cook peeled and cubed potatoes in a pot of simmering water until just soft. Drain and return to the pot. Add butter, sour cream, heavy cream, Parmesan and season with kosher salt and pepper.
- Generously scoop some of the mashed potatoes into the mushrooms. Sprinkle with more Parmesan cheese.
- Return the stuffed mushrooms to the oven and bake until piping hot and browned on the top.
- Remove from the oven and sprinkle with parsley and scallions.
Amy's cooking tips
- Portobellos come in different sizes and will roast at varying times. Keep an eye on them while they are in the oven. Smaller mushrooms will roast more quickly than the larger ones. You want the mushrooms to be tender yet hold their shape when cooked.
- Mash the potatoes while they are hot. If the potatoes cool, they are gluey and gummy when mashed.
- Drain off any cooking liquid from the cooked mushrooms. The liquid will make the mashed potato filling watery and unattractive.
What to serve with stuffed portobellos
The possibilities are endless.
- They are perfect starter or first course for a dinner party.
- Serve the mushrooms with a simple tossed salad for a light lunch.
- Along side an entrée, stuffed portobellos are amazing! I love them with Smothered Pork Chops (the gravy and mashed potatoes is a delish combo), Oven Baked Cod Oreganata, French Onion Chicken Bake (this is the ultimate comfort food pairing), and Roasted Prime Rib ( a holiday favorite).
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Mashed Potato Stuffed Portobello Mushrooms
Ingredients
- 6 portobello mushrooms
- olive oil
- kosher salt
- pepper
- garlic powder
- 3 medium baking potatoes about 2 pounds
- 3 tablespoons salted butter
- 2 tablespoons sour cream
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese plus more for sprinkling on top
- 2 tablespoons chopped fresh parsley
- 2 thinly sliced scallions green part only
Instructions
- Preheat oven to 400 degrees F.
- Prep the mushrooms. With a paper towel, gently brush any dirt off the top of the mushroom caps. Flip over and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms and discard.
- Place the mushrooms gill side down on a rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt, pepper and garlic powder. Bake in the oven for 10 to 20 minutes. It will depend on how thick the mushrooms are. The mushrooms should be just soft, but still hold their shape. Remove from the oven and set aside. Increase the oven to 425 degrees F.
- While the mushrooms are baking, make the mashed potatoes.
- Peel the potatoes and cut into about 2 inch chunks. Place the potatoes in a large pot of water. They should be covered with about a couple inches of water.
- Place the pot of medium high heat and bring to a boil. Reduce the heat to a rolling simmer and continue cooking the potatoes until they can be easily pierced with a knife. Drain the potatoes and return them to the pot.
- Add the salted butter to the potatoes and mash with a potato masher. Add the sour cream and heavy cream and mash until creamy. Season with kosher salt and pepper. Add the Parmesan cheese and stir to combine.
- Flip the mushrooms over. Pour off any accumulated liquid on the baking sheet. Generously scoop some of the mashed potatoes on into the mushrooms. Sprinkle with more Parmesan cheese.
- Return the stuffed mushrooms to the oven. Bake for 10 to 15 minutes or until piping hot and browned on the top.
- Remove from the oven and sprinkle with parsley and scallions.
Video
Notes
- Portobellos come in different sizes and will roast at varying times. Keep an eye on them while they are in the oven. Smaller mushrooms will roast more quickly than the larger ones. You want the mushrooms to be tender yet hold their shape when cooked.
- Choose high starch potatoes such as Russet and Yukon gold for the most delicious and fluffy mashed potatoes.
- Mash the potatoes while they are hot. If the potatoes cool, they will be gluey and gummy when mashed.
- Drain off any cooking liquid from the cooked mushrooms. The liquid will make the filling watery and unattractive.
Nutrition
Stephanie says
These sound delicious! Can they be done on the BBQ/Smoker?
Amy Casey says
Hi Stephanie ~ I'm not an expert in using a smoker so I can't provide much insight. All of the components of the recipe are cooked in advance. So if you're just heating the stuffed mushrooms on the smoker, I would think it would work. LMK if you give it a try and the results.
Kristina Tipps says
This a great recipe! I did a test run to use as a thanksgiving appetizer and highly recommend it! The filling was perfect and flavorful
Amy Casey says
It's perfect for Thanksgiving ~ great idea Kristina!
Anna says
We always have leftover mashed potato, and this recipe will be just perfect to use it all up! Thanks for this recipe, now nothing will go for waste!
Amy Casey says
Love this Anna! I wish we had leftover mashed potatoes. Unfortunately they are gobbled up.
Lori | The Kitchen Whisperer says
I love how the mushrooms mimic that beefy flavor we all know when it comes to "meat" and potatoes. Such a great dish! So yummy!
Amy Casey says
Thank you Lori. I offer this dish to my personal chef clients who are vegetarians.
Jessica says
These were an excellent addition to my dinner party menu - love those filling veggie dishes so the vegetarians don't leave hungry 😉 Thanks!
Amy Casey says
So true! I make these all the time for my vegetarian personal chef clients.
Helene says
Your recipes are always easy and full of flavor. This one is another great recipe, and all my family loved it. Thank you.
Amy Casey says
Thank you for your kind comment Helene 🙂