I bought these beautiful Portobello mushrooms, and the first thing that came to my mind was to stuff them. The stuffed mushrooms with potatoes and scamorza cheese are easy and quick to prepare. You can use them as an appetizer, a main dish, or a rich side dish, a rich and fragrant dish, delicious in its simplicity. It’s the opposite of my potatoes stuffed with mushrooms, which are also delicious. I used scamorza, but you can enrich it with any stringy cheese you prefer.
Let’s get to work and prepare the stuffed mushrooms together.
OTHER MUSHROOM RECIPES
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients for the preparation of stuffed mushrooms
- 6 Portobello mushrooms
- 2 potatoes (large)
- 1 bunch parsley
- 2 cloves garlic
- to taste salt and pepper
- 3.5 oz smoked scamorza cheese
- 0.7 oz parmesan cheese
- 2 tbsps extra virgin olive oil
Tools
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- Pressure Cookers
- Steamer Basket
- Baking Pan
Steps for preparing stuffed mushrooms
Peel the potatoes, wash them, and cut them into chunks. Steam them, and while they’re still hot, mash them with a fork after salting them.
Clean the mushrooms with a damp cloth and remove the small piece of stem. Chop it with parsley and garlic. Add the mixture to the potatoes with scamorza cheese chunks and mix well.
Grease a baking pan and place the mushroom caps side by side. Season with salt and pepper. Stuff with the potato mixture. Enrich with grated cheese, a drizzle of oil, and bake in a static oven at 356°F for about 30 minutes. Serve at the table.
Storage
The mushrooms keep for a couple of days in the fridge.
