Potato-Stuffed Portobello Mushrooms - cooking recipe

Ingredients

1 lb sweet potatoes or 1 lb yam, peeled and chopped
1 lb white potato, peeled and chopped
6 large garlic cloves, skin removed and left whole
1 extra large bay leaf (or 2 small bay leaves)
1/2 cup grated parmesan cheese
3 large eggs, slightly beaten
salt & freshly ground black pepper (I use seasoned salt)
1 egg yolk
8 portabella mushrooms (about 4-5 inches in diameter)
1/4 cup oil (more if needed)
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon minced fresh rosemary (or a pinch of dry)

Preparation

Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
Return the cooked potatoes and the garlic cloves to the pot.
Mash until very smooth; cool slightly.
Add in 6 tablespoons cheese; mix well to combine.
Season with salt and pepper.
Add/whisk in the 3 eggs and 1 egg yolk.
Remove mushroom stems and chop finely.
Heat oil in a large skillet over medium-high heat.
Add in the mushroom stems and onion; saute for 5 minutes.
Stir in parsley, rosemary, salt and pepper.
Set oven 400 degrees F.
Prepare a lightly greased baking dish.
Brush the rounded sides of the mushrooms with oil.
Place on the baking sheet (fan sides upwards).
Bake for 10 minutes, then remove from oven.
Reduce oven temperature to 350 degrees F.
Divide the onion mixture between mushroom caps.
Mound potato mixture on top of the onion mixture.
Sprinkle with remaining 2 tablespoons Parmesan cheese.
Return to oven and bake for about 25 minutes, or until heated through.
Delicious!