Name: Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes
Yield: 4 Servings
Ingredients: 8 ounces red-skinned sweet potatoes (yams), peeled, chopped; 8 ounces white-skinned potatoes, peeled, chopped; 6 garlic cloves, peeled, left whole; 1 bay leaf; 4 tablespoons freshly grated Parmesan cheese; 2 large eggs, beaten to blend; 4 4- to 5-inch-diameter portobello mushrooms; 6 teaspoons olive oil; 1/2 cup chopped onion; 2 tablespoons chopped fresh parsley; 1 teaspoon minced fresh rosemary; 2 6-ounce bags fresh baby spinach

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