When you’re craving the ultimate comfort food but want to keep it wholesome, these Potato-Stuffed Portobellos are here to save the day! These meaty mushrooms are filled to the brim with a rich, creamy mash made from baby red and gold potatoes. It’s a dish so satisfying, you won’t believe it’s plant-based. Get ready to fall in love with comfort food all over again!
Hearty Potato-Stuffed Portobello Mushrooms
When you’re craving the ultimate comfort food but want to keep it wholesome, these Potato-Stuffed Portobellos are here to save the day! These meaty mushrooms are filled to the brim with a rich, creamy mash made from baby red and gold potatoes. It’s a dish so satisfying, you won’t believe it’s plant-based. Get ready to fall in love with comfort food all over again!
Equipment
- Large pot
- 9 × 13-inch (23 × 33-cm) baking dish
- Hand masher or potato ricer
- Knife
Ingredients
- 1 lb. 455 g baby gold potatoes, with skins
- 1 lb. 455 g baby red potatoes, with skins
- 120 ml extra-virgin olive oil
- 120 ml soy sauce
- 4 large-size portobello mushroom caps
- 235 ml plain soy creamer or soymilk
- 56 g nondairy butter
- 30 g nutritional yeast
- 160 g diced scallion
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp ground cumin
- ¼ tsp chili powder
- Salt and pepper to taste
Instructions
- Add the potatoes to a large pot of salted water, bring to a boil, and cook until fork-tender.
- Drain and return to the pot.
- Preheat the oven to 190°C (375°F).
- Place the olive oil and soy sauce in the bottom of a 9 × 13-inch (23 × 33-cm) baking dish.
- Remove the stems and gills from the portobello caps.
- Place the mushrooms, top side down, in the dish.
- Add the creamer, butter, nutritional yeast, scallions, garlic powder, paprika, cumin, chili powder, salt, and pepper to the potatoes.
- Using a hand masher, mash the potatoes until fairly smooth but still a little chunky.
- Spoon an equal amount of mashed potatoes into each mushroom cap.
- Bake for 30 minutes, or until the tops of the mushrooms begin to brown.
Notes & Wine Advice
Serving Tip:
These stuffed mushrooms are a meal in themselves, but they pair perfectly with a side of roasted root vegetables or a light, crisp salad. The combination of textures will make your taste buds sing.
Wine Advice:
With the earthy, meaty portobellos and the creamy, savory mashed potatoes, you need a wine that can handle all that flavor. A dry white wine, like a lightly oaked Chardonnay, is a fantastic choice, as its crispness will cut through the richness of the dish. For an adventurous pairing, a bright and zesty Pinot Grigio will beautifully complement the herbs and spices. It’s a pairing so good, it might just make you forget about the rest of the meal!
Nutrition values
Calories: 290 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 14 g | Sugar: 3 g