Portabella stuffed with Hash browns. Vegan Glutenfree recipe

You know this is going to be a hit right. Juicy bellas topped with herbs and crisp shredded cheesy potato. Add as little or as much olive oil and load as much or as little potato on the bellas, with your preferred herbs and you got your weekend lunch!

Before I could say summer, Fall is already here! Labor day, short days. pfft. Its already getting dark at 7:30. Its a long weekend, so lets not put a damper on things:). It is sunny today. What are your plans for the weekend? There are 4 big events in the Seattle this weekend. Bumbershoot, PAX expo, mariners game, Huskies game. Lets just say, travel in and around main Seattle area is going to be interesting.

So, the only person in this house who eats large bellas is hubbs. I am fine with well cooked smaller mushrooms, but the large ones always get me or dont get me. But since he loves them so much, I decided to make some for him.
These are quick to put together, with a few ingredients. Marinate the mushrooms, top with grated russet, herbs, salt and evoo and bake! done. Serve as is or with a side of potato chips or hashbrowns, mashed potatoes and/or your favorite gravy. As you guessed it right, I ate only potato chips and hash browns for that meal ;).

Another fun read by Dreena on her vegan kids series, tips and tricks for picky eaters. I bet I can apply some tips to myself.

On another note, I am thinking of opening an Etsy store( just a random thought) with assortment of things offered, like
– Jumpstart Indian spices kit(whole spices and blends to make most common indian veggie stir fries and bean curries),
– Ebook with recipes using the jumpstart kit,
– Maybe a small printed book too(hellooo any publishers out there 😉
– maybe some edibles like Indian cookies and crackers(baked versions), since there are already the regular cookie stores out there.

Any other ideas on what you would like to see in the store? Let me know in the comments.:)
Have a fun long weekend!

Marinate the shrooms. Brush with oil, prick the up side with fork and top with salt, spice and herbs. I added some more parsley than are visible. There are a few strategically placed for the picture 😉
You can remove the gills of the mushrooms if you like, hubbs likes them. Oh yes, and we love our chili powder:). Feel free to add spice to taste.

Grate a russet on a paper towel. Add salt, pepper, nutritional yeast and mix. Let sit for 2 minutes, so some of the excess moisture will get absorbed in the towel, then top the bellas. Sprinkle more salt, peppa, nutritonal yeast.

Bake for 30 minutes. Check the center of the mushroom for softness by pricking with a toothpick.

Serve hot as is, or with a side of extra hash browns, potato chips, mashed potatoes n gravy or salad.

Portobello mushrooms, herbed and stuffed with cheesy Hash browns.
Gluten, dairy, egg, soy, yeast, corn free recipe

2 large portabellas
1 russet potato
1+ Tablespoon extra virgin olive oil
3/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1 teaspoon each herbs of choice. I used dried basil
2-3 Tablespoons fresh parsley
chili powder to taste
2-3 teaspoons nutritional yeast

Brush oil on the portabella mushrooms. Prick the gills with a fork or toothpick lightly.
Place on parchment and sprinkle herbs, parsley, salt and chili powder/black pepper(and oil if you like). Let sit for 15 minutes.
Grate a medium sized russet potato on a paper towel. Mix salt, nutritional yeast and pepper in it. Let sit for a minute, then top the portabellas with it.
Add chopped parley, sprinkle some salt, pepper, nutritional yeast to taste and a little oil on top the potato shreds.
Use as much or as little oil as you prefer.
Bake at pre-heated 365 degrees F for 30-35 minutes until the top of the potatoes brown well.
For crispier topping, broil on low for 2 minutes.
Serve hot with side salad , baked potato chips, Sriracha or ketchup.

Stove top potato chips:
Slice a Russet potato on a paper napkin.
Brush the slices lightly with extra virgin olive oil on one side. I used very little oil this way.
Place the oiled slice on a heated large pan on medium heat. Cook until browned and crisp. Flip to crisp up the other side for a few minutes.
Toss with salt, pepper, spices of choice. Serve.

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  1. says

    Oh my goodness Richa- I would gladly eat this for breakfast, lunch and dinner for days on end. Sounds so savoury, hearty and good! Pinned :)

    THanks for sharing it on Healthy Vegan Fridays! Have a great weekend!

  2. says

    “Hash browns” is one of those phrases that cause me completely lose my train of thought. I love hash browns so dang much, especially when they’re a little crispy, like yours are. Then you had to go and put them in my beloved portobello mushrooms!!! If you ever wanted to know how to hypnotize me- this is it! :-)

    • says

      its a quicker and fancier version of mashed potato stuffed bellas:) no need to cook the potato separately and the crisped topping is more fun me thinks.

  3. says

    I looooove the idea of you opening a store! Coming from a small town, the variety of items I can find in our various international markets is hit and miss. It would be great to buy spice mixes from you, knowing that they’re quality and the real deal.

    • says

      you will have to live with my version of garam masala then. its my mom’s recipe:) Thanks for supporting the idea Cadry!:) lets see, i will get back to thinking after the weekend. Have a good one!

  4. says

    This looks fabulous Richa, and the potato stuffing sounds like a divine combo with the portobello! Hope you are well, have a great long weekend!! xx

  5. says

    Just one glance at that photo and I’m hungry already! I love mushrooms, and giant portabellos are a real treat. I must say, I immediately started thinking of replacing the potato with zucchini though… Gotta find more ways to enjoy the summer squashes, of course!

  6. Marty says

    OMGosh, this looks absolutely divine! These will be my vegan, gluten-free burgers for the weekend. Off to get the portaB’s tomorrow, with fresh potatoes and parsley from the farmers market. Yum!

  7. says

    i think dayv would finally eat a mushroom if i put hashbrowns in it! that is genius and it looks delicious! also, you should definitely open an etsy store! you have so much to offer!

  8. says

    your caauliflower potato burger patties is one of my favorite burger….plan to make it again after seeing so many burger pics much to hubby’s annoyance..

    i wish i could get portabella mushroom here… all we get here is button mushrooms and button mushrooms.

  9. says

    Potato chip and hash browns sound like a great meal to me! :) I am like you – not a big portabella mushroom fan – but these pictures are so great it makes me almost want to try it! Hope you have a great holiday weekend Richa!

  10. says

    I’m also allergic to potato, do you think the waxed yellow rutabaga would work for this? Some places they are called turnips but here turnip is the purple/white object. Thanks.

    • says

      I havent tried making a hash with turnips. If they cook quickly and crisp up then they would do fine. else you can make mashed cheesy turnips and stuff the mushrooms

  11. says

    Ooooh, I think having an Etsy store with Indian spice starter kits would be such a good idea! (Too bad I just spent a ton of dollars at an international grocery store to stock up the other day!)

  12. says

    Inspired by this post I informed my bf that this is what would be for dinner. His response? “Well it looks great, but could it have more veggies in it?” (Oh how I love him!) So we mashed our potatoes, and added some seasoning, peppers, peas, and carrots, then topped it all with a mint chutney. It was the best dinner we’ve had in weeks. Thanks!

    • says

      😀 yes, more veggies indeed. usually i would add some too. This was created for a potato craving day, so i kept it simple:)
      I am glad you put your spin and loved it! :)

  13. Lisa says

    When I looked at the picture, I thought that the parsley looked like broccoli, so I decided to add in some fresh broccoli from my garden. It was delicious!!

  14. Anonymous says

    You had mentioned these being “cheesy” – so just wondering what cheese you recommend, or can I just not read the recipe correctly?!


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