Mashed potato stuffed Portobello mushrooms are rich, comforting and full of flavour. The meaty texture of Portobello mushrooms pairs perfectly with a creamy filling made with mashed potatoes, crispy pancetta and melted cheese.

This easy baked recipe works beautifully as a starter, side dish or light main course. The mushrooms are first roasted to remove excess moisture, then filled with a savoury potato mixture and baked again until golden and slightly crispy on top.

Serves 2-3, Preparation 15 mins, Cooking 25 mins

  • 4–6 medium-large Portobello mushrooms
  • 4 medium-large potatoes, peeled (about 1.5 lb / 680 g)
  • 60 g Provolone or Fontina cheese, grated (about ½ cup)
  • 120 g smoked pancetta or pork belly (about 4 oz)
  • 1 tbsp extra virgin olive oil – EVOO
  • Salt and Pepper, to taste

Method

1. Preheat the oven

Preheat the oven to 200°C (180°C fan) / Gas 6.

2. Prepare the mushrooms

Do not wash the mushrooms. Simply wipe them with a damp kitchen paper. Remove the stalks, finely chop them and set aside.

Place the mushroom caps top-side down on a baking tray lined with baking paper and drizzle with a little olive oil.

3. Pre-bake the mushrooms

Bake the mushroom caps for 3–4 minutes. Remove from the oven and drain any liquid released.

4. Cook the pancetta

Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat. Cook the pancetta for 1–2 minutes until crispy, then remove from the pan.

5. Cook the mushroom stalks

In the same pan, add the chopped mushroom stalks and cook until softened.

6. Make the mashed potatoes

Boil the potatoes until tender. Drain and mash them until smooth and creamy.

7. Prepare the filling

Season the mashed potatoes with salt and pepper. Add the crispy pancetta, cooked mushroom stalks and most of the grated cheese. Mix well to obtain a compact filling.

8. Stuff the mushrooms

Fill each mushroom cap with the mashed potato mixture. Sprinkle the remaining cheese on top and drizzle lightly with olive oil.

9. Bake

Bake in static oven mood for about 10 minutes, or until the top is golden and slightly crispy.

Serve the mashed potato stuffed Portobello mushrooms immediately while hot.

 

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