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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.
You had mentioned these being “cheesy” – so just wondering what cheese you recommend, or can I just not read the recipe correctly?!
its the nutritional yeast. you can also add some daiya cheddar.
What a brilliant idea! I love the idea of putting hash browns in mushrooms.
Your stuffed portabellas look so delicious. I have never stuffed mushrooms with potato, but it is a wonderful idea. I really like the flavours you have used.
I’m with hubbs I love stuffed bellas! I never thought to stuff with shredded potato- love it!!!
Also love your idea about setting up an etsy shop- great idea!
we love potatoes here. so potatoes in any form get stuffed in lotsa things!:)
When I looked at the picture, I thought that the parsley looked like broccoli, so I decided to add in some fresh broccoli from my garden. It was delicious!!
Thats awesome! i am so glad you loved it!:)
NIce post, lovely clicks 🙂
Inspired by this post I informed my bf that this is what would be for dinner. His response? “Well it looks great, but could it have more veggies in it?” (Oh how I love him!) So we mashed our potatoes, and added some seasoning, peppers, peas, and carrots, then topped it all with a mint chutney. It was the best dinner we’ve had in weeks. Thanks!
😀 yes, more veggies indeed. usually i would add some too. This was created for a potato craving day, so i kept it simple:)
I am glad you put your spin and loved it! 🙂
what a delicious way to eat some more mushrooms. I have some sweet potatoes in the pantry, just perfect to make some hash
Now that is a seriously clever idea – love it!