Mashed Potato Stuffed Portobello Mushrooms

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.

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.

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.

1. Prep the mushrooms. Remove any dirt with paper towel. Flip over, remove the stems and scrape out the gills.
2. Season the mushrooms and roast in the oven.
3. 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.
4. Generously scoop some of the mashed potatoes into the mushrooms. Sprinkle with more Parmesan cheese.
5. Return the stuffed mushrooms to the oven and bake until piping hot and browned on the top.
6. 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).