A delightful dish featuring portabella mushrooms stuffed with a creamy potato mixture, topped with cheese, and baked to perfection.
Preheat your oven to 400°F.
Preheating ensures even cooking and helps achieve the desired texture.
Boil the potatoes in a pot of salted water until fork-tender, about 20 minutes.
Cut the potatoes into smaller pieces to reduce cooking time.
While the potatoes cook, heat olive oil in a pan and sauté the onion until golden brown. Add the arugula and cook until wilted. Set aside.
Stir frequently to prevent the onions from burning.
Clean the mushroom caps with a damp cloth and remove the stems and gills using a spoon.
Removing the gills prevents a muddy flavor and allows more room for stuffing.
Mash the cooked potatoes and mix in the ricotta, milk, butter, garlic, and remaining salt until smooth.
Add the milk gradually to avoid making the mixture too runny.
Fold the sautéed onion and arugula into the potato mixture.
Ensure the mixture is well combined for even flavor distribution.
Stuff each mushroom cap with the potato mixture and top with shredded cheddar cheese.
Press the filling gently into the mushroom caps to maximize the amount.
Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and slightly browned.
Use parchment paper on the baking sheet for easy cleanup.
Serve the stuffed mushrooms hot, garnished with fresh herbs if desired.
Pair with a crisp salad for a complete meal.
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