Ingredients for Potato Stuffed Portabellas
- 1 lb potatoes
- 1/2 teaspoon salt (or to taste)
- 1/2 cup ricotta cheese
- 1/4 cup milk
- 2 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups arugula
- 4 large portabella mushrooms
- 4 ounces Swiss cheese
- 4 cups water
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How to Make Potato Stuffed Portabellas
- Preheat oven to 400°F (200°C).
- In a large pot, bring 4 cups of water to a boil. Add 1/4 teaspoon of salt and 1 lb of potatoes (peeled and cubed).
- Simmer for 20 minutes, or until potatoes are fork-tender.
- While potatoes cook, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 medium onion (chopped) and sauté until lightly browned (about 5 minutes).
- Add 4 cups of arugula to the skillet and sauté until wilted (about 2 minutes). Set aside.
- Clean portabella mushroom caps with a damp cloth. Gently remove the gills and stems with a spoon. (About 4 large portabella mushrooms)
- Drain the cooked potatoes and return them to the pot.
- Mash the potatoes thoroughly. Stir in 1/2 cup ricotta cheese, 1/4 cup milk, 2 tablespoons butter, 1 clove garlic (minced), and an additional 1/4 teaspoon salt (or to taste). The mixture should be thick; add milk cautiously.
- Gently fold in the sautéed onions and arugula.
- Stuff each portabella cap generously with the potato mixture, topping each with 1-2 slices of Swiss cheese (about 4 ounces total).
- Bake for 20-30 minutes, or until heated through and the cheese is melted and lightly browned.
- Serve hot. Enjoy with a side of marinated tomato salad!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
19g
Fat
51g
Carbs
9g
