Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes - Bon Appetite 2001

Served Christmas dinner 2002

8 oz. Sweet potatoes, peeled and chopped
8 oz. White potatoes, peeled and chopped
6 garlic cloves, peeled and left whole
1 bay leaf
4 tbsp. Freshly grated parmesan cheese
2 large eggs, beaten to blend

4 4-5 inch-diameter Portobello mushrooms
6 tbsp. Olive oil
½ cup chopped onion
2 tbsp. Chopped parsley
1 tsp. Fresh rosemary

2 6-oz. Bags fresh baby spinach

Cook potatoes, bay leaf and garlic in large saucepan of boiling water until very tender, about 12 minutes. Drain, discard bay leaf. Return potatoes to pot or bowl, mash until smooth, cool slightly. Season with salt and pepper. Mix in 3 tbsp. cheese. Whisk in eggs

Remove mushroom stems and chop finely. Heat 2 tbsp olive oil in large pan over medium high heat. Add mushroom stems and onions; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.

Preheat oven to 400 degrees. Brush rounded sides of mushrooms with 3 tsp. Olive oil. Place on baking sheet, gill sides up. Bake 10 min. Reduce oven temp to 350 degrees. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tbsp cheese. Bake until heated through, about 25 min.

Heat 1 tsp oil in a large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

Makes 4 servings, can be doubled.