These vegetarian stuffed portobello mushrooms are so delicious and versatile. Roasted and stuffed with cheesy Parmesan mashed potatoes, they make a hearty meatless meal or unique and tasty side dish for just about any chicken, fish, beef or pork entrée.
what's to love about vegetarian stuffed portobello mushrooms
I'm a huge stuffed mushroom fan. They're easy to make and delicious. And can be modified in a bajillion kinds of ways.
These vegetarian stuffed portobello mushrooms are tops on my lists of favorites as they combine two foods I love - savory roasted mushrooms and rich, buttery and creamy mashed potatoes.
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.
gather the ingredients
- 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 ~ This is a vegetarian 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.
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let's get cooking
These vegetarian 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.
some 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 last thing....
Did you make this tasty stuffed mushroom recipe? I’d love hearing from you if you did! Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Vegetarian Mashed Potato Stuffed Portobello Mushrooms
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These vegetarian stuffed portobello mushrooms are so delicious and versatile. Roasted and stuffed with cheesy Parmesan mashed potatoes, they make a hearty meatless meal or unique and tasty side dish for just about any chicken, fish, beef or pork entrée.
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
- 3/4 cup heavy cream
- 1/2 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.
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side dish or entrée
- Method: cook on stove top and bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 221
- Sugar: 1.7 g
- Sodium: 875 mg
- Fat: 14.1 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18.4 g
- Fiber: 4.3 g
- Protein: 6.7 g
- Cholesterol: 41 mg
Helene
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
Thank you for your kind comment Helene 🙂
Jessica
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
So true! I make these all the time for my vegetarian personal chef clients.
Lauren Michael Harris
What a great idea! Who doesn't love mashed potatoes?!? These would be perfect for a dinner party of even a super bowl party - love it!
Amy Casey
Thanks Lauren!
Amy Liu Dong
I love how delicious and how easy to make this recipe.
I am sure my family will love this!
Amy Casey
Me too! And a new way to serve mashed potatoes too.
Sharon
These stuffed mushrooms have the best of both worlds, hearty mushrooms, and creamy mashed potatoes. They are perfect together!
Amy Casey
Thank you Sharon!
Lori | The Kitchen Whisperer
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
Thank you Lori. I offer this dish to my personal chef clients who are vegetarians.
Hayley Dhanecha
Themashed potato mushrooms are flavorful! I love making these now and then. Such a beautiful recipe.
Amy Casey
Thanks Hayley!
Jenny
The umami from the mushrooms hosts the delicious starch mashed potatoes with a parmesan surprise. Love the sour cream too!
Amy Casey
Thank you Jenny!
Anna
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
Love this Anna! I wish we had leftover mashed potatoes. Unfortunately they are gobbled up.
Kristina Tipps
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
It's perfect for Thanksgiving ~ great idea Kristina!