Potato Stuffed Portabello Mushrooms

Skill level
Keen cook
Preparation Time
15 mins
Cooking Time
30 mins
Serves 2

Here’s a delicious and filling vegetarian snack, ideal for impressing friends or family. Perfect for fans of rich earthy tastes.


  • 300g cooked mashed potatoes (Desiree is a great masher, but any creamy all-rounder would work)
  • 4 Portabello mushrooms
  • 100g cooked chestnuts, chopped
  • 50g porcini mushrooms - if you’re using fresh ones just chop finely, if you’re using dried ones soak in hot water until rehydrated, then drain and chop
  • 60g sundried tomatoes, drained and chopped
  • 1 tbsp rapeseed oil
  • 3 shallots, peeled and finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp basil or parsley, chopped
  • Salt & black pepper


  1. 1Preheat the oven to 200°C / Fan 180°C / Gas 6.
  2. 2Place the cooked mashed potatoes in a large bowl.
  3. 3Remove the stalks from the mushrooms and finely dice.
  4. 4Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.
  5. 5Add 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.
  6. 6Brush 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.
  7. 7Oven bake for 18-20 minutes until golden.