Enjoy stuffed portobello mushrooms packed with mashed potatoes, fragrant garlic, capers, and sundried tomatoes. The perfect meatless recipe!
- 6 very large portobello mushroom
- 6 garlic cloves, unpeeled
- 2 large Yukon gold potatoes, about (1 1/2 lbs or 660 gr), you may use any other potato you have
- 2 tablespoons of extra virgin olive oil
- 1/4-1/2 tsp salt
- 1/8 tsp ground black pepper
- 3 tbsp capers, you can use olives if you don't like capers
- 3 tbsp sundried tomatoes in oil, chopped small or sundried tomatoes soaked in hot water, chopped small
- Optional 1/4 cup plant-based milk ( almond, cashew coconut, oat) or save some of the potato cooking water
- 3/4 cup of store-bought marinara sauce, spaghetti sauce, or pizza sauce
- 3/4 cup shredded mozzarella cheese
- 6 tbsp crumbled feta cheese
- Heat oven to 400F. Line a large baking sheet with parchment paper
- Remove stems from mushrooms and using a small spoon carefully scrape the gills of the mushrooms making sure the mushrooms don't break. You are creating a cavity for the mushroom stuffing
- Brush each portobello mushroom top with some olive oil and place the stem down on the baking sheet lined with parchment paper. Wrap the unpeeled garlic cloves with aluminum foil and place them on the baking sheet next to the portobello mushrooms. Bake for 12 minutes for regular size portobello and 15 minutes for extra-large portobello mushrooms.
- Remove the baking sheet from the oven, carefully transfer the mushroom to a large plate, discard any water that may have puddled on the mushrooms and return the baking sheet to the oven to continue cooking the garlic cloves for an additional 15 minutes. Do not turn off the oven after you take out the garlic.
- While the mushrooms are cooking, peel the potatoes cut them into 2" pieces, and place them in a large saucepan with abundant salted water ( at least 2" of water above the potatoes). Boil for 15-25 minutes or until the potatoes are tender. The smaller the pieces of potatoes the faster they will cook
- Once the potatoes are done reserve about 1 cup of the potato cooking water and set it aside, you won't need to use it all.
- Drain potatoes and place them in a large bowl, peel or squeeze out the roasted garlic cloves and add them to the potatoes with the salt and black pepper.
- While the potatoes are hot, mash them with a potato masher or a fork, add the olive oil, and as much potato cooking water as needed to get a thick creamy consistency. Make sure the potatoes are not runny, so add liquid a little at a time. Alternatively, you may add unsweetened non-vanilla plant-based milk or regular milk to make the mashed potatoes creamy.
- Add capers, and sundried tomatoes and mix well.
- Place a clean piece of parchment paper on the baking sheet you used to bake the mushrooms.
- Place mushrooms on the baking sheet. fill each mushroom cavity with a heaping pile of mashed potatoes ( the amount will depend on the size of the mushrooms), pour the marinara sauce, top with mozzarella cheese and crumbled feta, and bake for 15 minutes.
- Category: Dinner
- Method: Baked
- Cuisine: American
- Serving Size: 1 stuffed portobello mushrooms
- Calories: 228
- Sugar: 5
- Sodium: 300
- Fat: 8
- Saturated Fat: 2.4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30.5
- Fiber: 5
- Protein: 11.3
- Cholesterol: 10.9
Keywords: vegetarian, gluten-free, kosher, passover, Shavuot