Ingredients:
1 large red-skinned sweet potatoes, peeled, chopped
2 large white-skinned potatoes, peeled, chopped
4 -5 teaspoons garlic, chopped
1 bay leaves
4 -6 tablespoons grated parmesan cheese
2 large eggs, beaten until blended
5 -6 portabella mushrooms ( 4 to 5-inch diameter)
6 teaspoons olive oil
1/2 cup chopped onions
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh rosemary
1 (12 ounce) bags fresh baby spinach
salt and pepper
Directions:
Place the peeled potatoes, garlic, and bay leaf in large saucepan of boiling salted water and cook until the potatoes are very tender, about 12 minutes.
Drain and discard the bay leaf.
Return the potatoes to pot.
Mash them together until they are smooth and set aside to cool for about 5 to 7 minutes.
After the waiting time mix in 3 to 4 tablespoons of Parmesan cheese and season with salt and pepper.
Whisk in the eggs and set the mixture aside.
Remove the mushroom stems from the Portobellos and chop them very fine.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
Add mushroom stems and onion and saute 5 minutes.
Stir in parsley and rosemary and season with salt and pepper.
Preheat oven to 400.
Brush rounded sides of mushrooms with 3 teaspoons oil.
Place them on a baking sheet, gill sides up.
Bake for 10 minutes.
Reduce oven temperature to 350.
Divide the onion mixture among mushroom caps.
Mound the potato on top of the onion mixture inside the caps.
Sprinkle the tip of the potato mixture with the remaining Parmesan cheese.
Bake until heated through, about 25 minutes.
While the mushrooms are cooking heat 1 teaspoon oil in large pot over medium heat.
Add the fresh spinach and saute 2 minutes.
Season with salt and pepper.
Divide the spinach among 4 plates.
Top each serving with 1 stuffed mushroom.
Season to taste.
Can be doubled or tripled.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.