Portabella stuffed with Hash browns. Vegan Glutenfree recipe

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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.

Portabella stuffed with Hash browns. Cheesy russet potato shreds stuffed in mushrooms and baked. | VeganRicha.com #vegan #glutenfree #breakfast

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.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

46 Comments

Kalyan says:

September 2, 2012 at 12:48 pm

looks so healthy & delicious…mouthwatering!

Reply
Joyness Sparkles says:

September 2, 2012 at 2:46 am

This looks fabulous! Thank you SO much for sharing!

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foodfeud says:

September 2, 2012 at 2:05 am

Wowee! I always mean to make portabella mushroom burgers but this takes it to a whole new level! so great. All the other burgers look super tasty too.

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1. Richa says:
  
  September 3, 2012 at 5:43 am
  
  Thanks Maud. If you love potatoes, then this is definitely a keeper combination!:)
  
  Reply
Ingrid says:

September 1, 2012 at 6:06 pm

This looks so delicious! I would definitely check out your Etsy store!!

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awesomeveganrad says:

September 1, 2012 at 5:55 pm

Ooooh, I think having an Etsy store with Indian spice starter kits would be such a good idea! (Too bad I just spent a ton of dollars at an international grocery store to stock up the other day!)

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elisasspot says:

September 1, 2012 at 2:05 pm

I’m also allergic to potato, do you think the waxed yellow rutabaga would work for this? Some places they are called turnips but here turnip is the purple/white object. Thanks.

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1. Richa says:
  
  September 3, 2012 at 5:44 am
  
  I havent tried making a hash with turnips. If they cook quickly and crisp up then they would do fine. else you can make mashed cheesy turnips and stuff the mushrooms
  
  Reply
The Cooking Actress says:

September 1, 2012 at 1:58 pm

OMG….that looks SO SO delicious!! I’m not in love with mushrooms but…idk…I could def. eat this!

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VeganFling says:

September 1, 2012 at 1:50 pm

Potato chip and hash browns sound like a great meal to me! 🙂 I am like you – not a big portabella mushroom fan – but these pictures are so great it makes me almost want to try it! Hope you have a great holiday weekend Richa!

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dassana says:

September 1, 2012 at 12:50 pm

your caauliflower potato burger patties is one of my favorite burger….plan to make it again after seeing so many burger pics much to hubby’s annoyance..

i wish i could get portabella mushroom here… all we get here is button mushrooms and button mushrooms.

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1. Richa says:
  
  September 3, 2012 at 5:48 am
  
  Thanks Dassana. 🙂 you make small mushroom bites. or flip it and make large hash(grated potato cutlet) and top that with mushrooms:)
  
  Reply
Caitlin says:

September 1, 2012 at 11:20 am

i think dayv would finally eat a mushroom if i put hashbrowns in it! that is genius and it looks delicious! also, you should definitely open an etsy store! you have so much to offer!

Reply
1. Richa says:
  
  September 3, 2012 at 5:47 am
  
  i think if he likes a crisp hash, he will meat the mushrooms, or maybe just scrape the hash off it and pass the shroom to ya:)
  
  Reply