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Portobello Mushrooms Stuffed With Parmesan Whipped Potatoes Recipe

by Global Cookbook

Ingredients

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     Salt to taste     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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. This recipe yields 4 servings;
6. can be doubled.

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