Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes
- 8 oz. red-skinned sweet potatoes (yams), peeled, chopped
- 8 oz. white-skinned potatoes, peeled, chopped
- 6 garlic cloves, peeled, left whole
- 1 bay leaf
- 4 Tbs. freshly grated Parmesan cheese
- 2 large eggs, beaten to blend
- 4 4- to 5-inch diameter portobello mushrooms
- 6 Tbs. olive oil
- 1/2 C. chopped onion
- 2 Tbs. chopped fresh parsley
- 1 tsp. minced fresh rosemary
- 2 6 oz. bags fresh baby spinach
Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 Tbs. cheese. Season with salt and pepper. Whisk in eggs.
Remove mushroom stems and chop finely. Heat 2 tsp. oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.Preheat oven to 400 degrees. Brush rounded sides of mushrooms with 3 tsp. oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 Tbs. cheese. Bake until heated through, about 25 minutes.
Heat 1 tsp. oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
Yield: 4 servings; can be doubled