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 mushrooms, with your preferred herbs and you got your weekend brunch!
Before I could say summer, Fall is already here! Labor day, short days. pfft. Its already getting dark at 7:30.
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.
Steps:
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
Ingredients:
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
Method:
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.
Gabby @ the veggie nook says
August 31, 2012 at 6:17 pmOh 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!
Richa says
September 1, 2012 at 12:05 amIt sure if. you get the crisp potato fix and a delicious mushroom.:)
Kristy says
August 31, 2012 at 6:40 pm“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! 🙂
Richa says
September 1, 2012 at 12:06 amKristy, now you can only hear my voice. You need to make these everyday for the rest of the week:)
Richgail @AstigVegan says
August 31, 2012 at 8:39 pmFancy! -and innovative! I agree with Gabby, this looks perfect any time of day.
Richa says
September 1, 2012 at 12:07 amits 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.
Cadry says
August 31, 2012 at 9:52 pmI 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.
Richa says
September 1, 2012 at 12:09 amyou 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!
Shira says
September 1, 2012 at 12:11 amThis 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
chinmayie @ love food eat says
September 1, 2012 at 3:10 amHow I wish I could get portabello mushrooms in India! It looks sexy 🙂
Hannah says
September 1, 2012 at 3:36 amThis is so inventive; I love it!
Hannah says
September 1, 2012 at 3:48 amJust 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!
runnergirlinthekitchen.blogspot.com says
September 1, 2012 at 9:06 amIts difficult to take my eyes off the pics, they are making me salivate.I wish I could access portabello mushrooms in India 🙁 the button mushrooms are to small to fill!
Marty says
September 1, 2012 at 10:40 amOMGosh, 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!
Richa says
September 3, 2012 at 5:46 amAwesome! let me know how you liked it!
Caitlin says
September 1, 2012 at 11:20 ami 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!
Richa says
September 3, 2012 at 5:47 ami think if he likes a crisp hash, he will meat the mushrooms, or maybe just scrape the hash off it and pass the shroom to ya:)
dassana says
September 1, 2012 at 12:50 pmyour 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.
Richa says
September 3, 2012 at 5:48 amThanks Dassana. 🙂 you make small mushroom bites. or flip it and make large hash(grated potato cutlet) and top that with mushrooms:)
VeganFling says
September 1, 2012 at 1:50 pmPotato 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!
The Cooking Actress says
September 1, 2012 at 1:58 pmOMG….that looks SO SO delicious!! I’m not in love with mushrooms but…idk…I could def. eat this!
elisasspot says
September 1, 2012 at 2:05 pmI’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.
Richa says
September 3, 2012 at 5:44 amI 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
awesomeveganrad says
September 1, 2012 at 5:55 pmOoooh, 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!)
Ingrid says
September 1, 2012 at 6:06 pmThis looks so delicious! I would definitely check out your Etsy store!!
foodfeud says
September 2, 2012 at 2:05 amWowee! I always mean to make portabella mushroom burgers but this takes it to a whole new level! so great. All the other burgers look super tasty too.
Richa says
September 3, 2012 at 5:43 amThanks Maud. If you love potatoes, then this is definitely a keeper combination!:)
Joyness Sparkles says
September 2, 2012 at 2:46 amThis looks fabulous! Thank you SO much for sharing!
Kalyan says
September 2, 2012 at 12:48 pmlooks so healthy & delicious…mouthwatering!
Joey says
September 2, 2012 at 1:01 pmNow that is a seriously clever idea – love it!
Roxana | Roxana's Home Baking says
September 3, 2012 at 12:42 amwhat a delicious way to eat some more mushrooms. I have some sweet potatoes in the pantry, just perfect to make some hash
Kristina says
September 3, 2012 at 4:46 amInspired 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!
Richa says
September 3, 2012 at 5:42 am😀 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! 🙂
Chitra says
September 3, 2012 at 3:26 pmNIce post, lovely clicks 🙂
Lisa says
September 4, 2012 at 8:19 pmWhen 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!!
Richa says
September 10, 2012 at 4:21 amThats awesome! i am so glad you loved it!:)
Sunday Morning Banana Pancakes says
September 4, 2012 at 9:08 pmI’m with hubbs I love stuffed bellas! I never thought to stuff with shredded potato- love it!!!
Also love your idea about setting up an etsy shop- great idea!
Richa says
September 10, 2012 at 4:22 amwe love potatoes here. so potatoes in any form get stuffed in lotsa things!:)
April @ The 21st Century Housewife says
September 8, 2012 at 4:58 pmYour stuffed portabellas look so delicious. I have never stuffed mushrooms with potato, but it is a wonderful idea. I really like the flavours you have used.
Alea Milham says
September 11, 2012 at 6:23 amWhat a brilliant idea! I love the idea of putting hash browns in mushrooms.
Anonymous says
June 9, 2014 at 4:14 amYou had mentioned these being “cheesy” – so just wondering what cheese you recommend, or can I just not read the recipe correctly?!
Richa says
June 9, 2014 at 7:26 pmits the nutritional yeast. you can also add some daiya cheddar.