Ingredients
-
1
-
1
-
6
-
1
-
1/2
-
3
-
-
1
-
8
-
1/4
-
1
-
1/4
-
1
-
-
Directions
Potato-Stuffed Portobello Mushrooms, To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!, used white yams and made it exactly as written The only problem I had was that the muchrooms lost their shape and went completely flat My company thought I did something special to make them that way so I just said it’s my secret trick The flavors were wonderful and my hubby hates yams and didn;t even know they were in there Haven’t any idea why my mushrooms went flat 🙁
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Steps
|
1
Done
|
Cook All the Potatoes, Garlic and the Bay Leaf in a Large Saucepan Until Very Tender, About 12-13 Minutes; Drain and Discard the Bay Leaf, Leave the Cooked Garlic. |
|
2
Done
|
Return the Cooked Potatoes and the Garlic Cloves to the Pot. |
|
3
Done
|
Mash Until Very Smooth; Cool Slightly. |
|
4
Done
|
Add in 6 Tablespoons Cheese; Mix Well to Combine. |
|
5
Done
|
Season With Salt and Pepper. |
|
6
Done
|
Add/Whisk in the 3 Eggs and 1 Egg Yolk. |
|
7
Done
|
Remove Mushroom Stems and Chop Finely. |
|
8
Done
|
Heat Oil in a Large Skillet Over Medium-High Heat. |
|
9
Done
|
Add in the Mushroom Stems and Onion; Saute For 5 Minutes. |
|
10
Done
|
Stir in Parsley, Rosemary, Salt and Pepper. |
|
11
Done
|
Set Oven 400 Degrees F. |
|
12
Done
|
Prepare a Lightly Greased Baking Dish. |
|
13
Done
|
Brush the Rounded Sides of the Mushrooms With Oil. |
|
14
Done
|
Place on the Baking Sheet (fan Sides Upwards). |
|
15
Done
|
Bake For 10 Minutes, Then Remove from Oven. |
