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Juicy bellas topped with herbs and crisp shredded cheesy potato. Add as little or as much olive oil and load as much or as little potato on the mushrooms, with your preferred herbs and you got your weekend brunch!
Before I could say summer, Fall is already here! Labor day, short days. pfft. Its already getting dark at 7:30.
These are quick to put together, with a few ingredients. Marinate the mushrooms, top with grated russet, herbs, salt and evoo and bake! done. Serve as is or with a side of potato chips or hashbrowns, mashed potatoes and/or your favorite gravy.
Steps:
Marinate the shrooms. Brush with oil, prick the up side with fork and top with salt, spice and herbs. I added some more parsley than are visible. There are a few strategically placed for the picture 😉
You can remove the gills of the mushrooms if you like, hubbs likes them. Oh yes, and we love our chili powder:). Feel free to add spice to taste.
Grate a russet on a paper towel. Add salt, pepper, nutritional yeast and mix. Let sit for 2 minutes, so some of the excess moisture will get absorbed in the towel, then top the bellas. Sprinkle more salt, peppa, nutritonal yeast.
Bake for 30 minutes. Check the center of the mushroom for softness by pricking with a toothpick.
Serve hot as is, or with a side of extra hash browns, potato chips, mashed potatoes n gravy or salad.
Portobello mushrooms, herbed and stuffed with cheesy Hash browns.
Gluten, dairy, egg, soy, yeast, corn free recipe
Ingredients:
2 large portabellas
1 russet potato
1+ Tablespoon extra virgin olive oil
3/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1 teaspoon each herbs of choice. I used dried basil
2-3 Tablespoons fresh parsley
chili powder to taste
2-3 teaspoons nutritional yeast
Method:
Brush oil on the portabella mushrooms. Prick the gills with a fork or toothpick lightly.
Place on parchment and sprinkle herbs, parsley, salt and chili powder/black pepper(and oil if you like). Let sit for 15 minutes.
Grate a medium sized russet potato on a paper towel. Mix salt, nutritional yeast and pepper in it. Let sit for a minute, then top the portabellas with it.
Add chopped parley, sprinkle some salt, pepper, nutritional yeast to taste and a little oil on top the potato shreds.
Use as much or as little oil as you prefer.
Bake at pre-heated 365 degrees F for 30-35 minutes until the top of the potatoes brown well.
For crispier topping, broil on low for 2 minutes.
Serve hot with side salad , baked potato chips, Sriracha or ketchup.
Stove top potato chips:
Slice a Russet potato on a paper napkin.
Brush the slices lightly with extra virgin olive oil on one side. I used very little oil this way.
Place the oiled slice on a heated large pan on medium heat. Cook until browned and crisp. Flip to crisp up the other side for a few minutes.
Toss with salt, pepper, spices of choice. Serve.
OMGosh, this looks absolutely divine! These will be my vegan, gluten-free burgers for the weekend. Off to get the portaB’s tomorrow, with fresh potatoes and parsley from the farmers market. Yum!
Awesome! let me know how you liked it!
Its difficult to take my eyes off the pics, they are making me salivate.I wish I could access portabello mushrooms in India 🙁 the button mushrooms are to small to fill!
Just one glance at that photo and I’m hungry already! I love mushrooms, and giant portabellos are a real treat. I must say, I immediately started thinking of replacing the potato with zucchini though… Gotta find more ways to enjoy the summer squashes, of course!
This is so inventive; I love it!
How I wish I could get portabello mushrooms in India! It looks sexy 🙂
This looks fabulous Richa, and the potato stuffing sounds like a divine combo with the portobello! Hope you are well, have a great long weekend!! xx
I looooove the idea of you opening a store! Coming from a small town, the variety of items I can find in our various international markets is hit and miss. It would be great to buy spice mixes from you, knowing that they’re quality and the real deal.
you will have to live with my version of garam masala then. its my mom’s recipe:) Thanks for supporting the idea Cadry!:) lets see, i will get back to thinking after the weekend. Have a good one!
Fancy! -and innovative! I agree with Gabby, this looks perfect any time of day.
its a quicker and fancier version of mashed potato stuffed bellas:) no need to cook the potato separately and the crisped topping is more fun me thinks.
“Hash browns” is one of those phrases that cause me completely lose my train of thought. I love hash browns so dang much, especially when they’re a little crispy, like yours are. Then you had to go and put them in my beloved portobello mushrooms!!! If you ever wanted to know how to hypnotize me- this is it! 🙂
Kristy, now you can only hear my voice. You need to make these everyday for the rest of the week:)
Oh my goodness Richa- I would gladly eat this for breakfast, lunch and dinner for days on end. Sounds so savoury, hearty and good! Pinned 🙂
THanks for sharing it on Healthy Vegan Fridays! Have a great weekend!
It sure if. you get the crisp potato fix and a delicious mushroom.:)