To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
- Return the cooked potatoes and the garlic cloves to the pot.
- Mash until very smooth; cool slightly.
- Add in 6 tablespoons cheese; mix well to combine.
- Season with salt and pepper.
- Add/whisk in the 3 eggs and 1 egg yolk.
- Remove mushroom stems and chop finely.
- Heat oil in a large skillet over medium-high heat.
- Add in the mushroom stems and onion; saute for 5 minutes.
- Stir in parsley, rosemary, salt and pepper.
- Set oven 400 degrees F.
- Prepare a lightly greased baking dish.
- Brush the rounded sides of the mushrooms with oil.
- Place on the baking sheet (fan sides upwards).
- Bake for 10 minutes, then remove from oven.
- Reduce oven temperature to 350 degrees F.
- Divide the onion mixture between mushroom caps.
- Mound potato mixture on top of the onion mixture.
- Sprinkle with remaining 2 tablespoons Parmesan cheese.
- Return to oven and bake for about 25 minutes, or until heated through.
- Delicious!
Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 2.9, Cholesterol 108.4, Sodium 297.3, Carbohydrate 30.6, Fiber 4.5, Sugar 5.5, Protein 9.5
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