Finding delicious, yet healthy vegetarian dishes can sometimes be difficult. So, being vegetarian, I thought I would share my favourite recipe that I have created, with all of you!
Vegetarian Stuffed Portobello Mushrooms
Portobello Mushrooms - 1 per person
White or Sweet Potatoes (If they are large potatoes 1 potato per 2 mushrooms, for small potatoes, 1 potato per 1 mushroom)
Spinach- 1-2 cups (I prefer fresh, if using frozen, defrost and squeeze all liquid out prior to starting the recipe)
Breadcrumbs- 2-3 Tablespoons per mushroom
Parmesan Cheese- 2-3 Tablespoons per mushroom
1-1 1/2 Clove Grated Garlic
1/4-1/2 Diced Onion (Put as much onion as you would like)
1/2 Teaspoon of Paprika
Salt & Pepper (Again, as much as you would like)
1/4-1/3 Cup Skim Milk
1-2 Tablespoons Unsalted Butter
1. Preheat the oven to 365 degrees. Oven temperatures vary so go up or down 5 degrees depending on your oven, if needed.
2. Clean mushrooms with a damp paper towel until majority of dirt comes off.
3. Spray baking sheet with PAM cooking spray or brush canola oil onto baking sheet. Place mushrooms, bottom down, on sheet. Brush the sides and inside of the mushroom with canola oil.
4. Prep all ingredients that need to go into the potato filling prior to cooking the potatoes. Chop the onion. Grate the garlic. If using fresh spinach, wash and chop. If using frozen, defrost, remove all liquid and chop. Grate the parmesan.
5. In a small pan cook the onions with a little bit of canola oil until they are slightly soft and translucent.
6. Peel, rinse and dice potatoes. Place the potatoes into a large pot and fill the pot with cold water and 1 teaspoon salt. The water should be 1 inch above the potatoes. Bring to a boil and cook potatoes until they are soft and fluffy.
7. Drain water from potatoes and rinse with cold water to remove starch. Put the potatoes back into the pot. Slightly mash the potatoes, add milk and butter and finish mashing. Add the onion, garlic, spinach, salt, pepper and paprika. Mix until all ingredients are incorporated.
8. Distribute the potato filling evenly into each mushroom. You can put as little or as much filling as you desire. Brush the top of the potato filling with a little canola oil to keep it from burning.
9. Put mushrooms in oven and bake for 10 minutes. At this point the potato should be starting to brown and set and the mushroom should be starting to soften and brown.
10. After 10 minutes remove from oven. Turn temperature down to 350 degrees. Let mushrooms cool for a few minutes. Brush with a little more oil. Add the breadcrumb topping and lightly drizzle a little more oil on top to help the breadcrumbs crisp up and brown. Bake this for 8-10 minutes.
11. At this point the mushrooms should be soft, the potato filling should be set and the breadcrumbs should be crisp. Sprinkle the parmesan cheese on top of each mushroom. You can turn the oven off as the residual heat will melt the cheese. Bake mushrooms for 3-6 minutes longer to melt and crisp up the parmesan.
I hope you all enjoy this recipe as much as I do! :)