Potato stuffed portabello mushrooms

A perfect rustic snack, great as finger food or a light starter.

Potato Stuffed Mushrooms

Recipe courtesy of Seasonal Spuds



  • Step 1

    Preheat the oven to 180oC Fan /Gas 5 .

  • Step 2

    Place the cooked mashed potatoes in a large bowl.

  • Step 3

    Remove the stalks from the mushrooms and finely dice.

  • Step 4

    Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.

  • Step 5

    Add the garlic and cook for a further minute. Add in the sundried tomatoes, chestnuts and herbs then tip the mixture in to the mashed potato and mix well.

  • Step 6

    Brush each of the Portabello mushrooms with a little oil then place upside down on an ovenproof dish and pile the potato mixture on top of each one.

  • Step 7

    Oven bake for 18-20 minutes until golden.