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Receta Portobello Mushrooms Stuffed With Parmesan Whipped Potatoes
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Ingredientes
- 8 ounce red-skinned sweet potatoes (yams) peeled, minced
- 8 ounce white-skinned potatoes peeled, minced
- 6 x garlic cloves peeled, left whole
- 1 x bay leaf
- 4 Tbsp. freshly-grated Parmesan cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 lrg Large eggs beaten to blend
- 4 x portobello mushrooms - (4" to 5" dia ea)
- 6 tsp extra virgin olive oil
- 1/2 c. minced onion
- 2 Tbsp. minced fresh parsley
- 1 tsp chopped fresh rosemary
- 2 bag fresh baby spinach - (6 ounce ea)
Direcciones
- Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water till very tender, about 12 min. Drain; throw away bay leaf. Return potatoes to pot. Mash till smooth; cold slightly. Fold in 3 Tbsp. cheese. Season with salt and pepper. Whisk in Large eggs.
- Remove mushroom stems and chop finely. Heat 2 tsp. oil in large nonstick skillet over medium-high heat. Add in mushroom stems and onion; saute/fry 5 min. Stir in parsley and rosemary. Season with salt and pepper.
- Preheat oven to 400 degrees. Brush rounded sides of mushrooms with 3 tsp. oil. Place on baking sheet, gill-sides up. Bake 10 min. Reduce oven temperature to 350 degrees. Divide onion mix among mushroom caps. Mound potato mix in caps. Sprinkle with 1 Tbsp. cheese. Bake till heated through, about 25 min.
- Heat 1 tsp. oil in large pot over medium heat. Add in spinach; saute/fry 2 min. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
- This recipe yields 4 servings;
- can be doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 85 | 63% |
| Total Fat 9.58g | 12% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 50mg | 2% |
| Potassium 545mg | 16% |
| Total Carbs 8.72g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.52g | 2% |
| Protein 6.02g | 10% |
