Potato Stuffing Roll with Brussels sprouts and Clamshell Mushrooms with Dijon mustard sauce is a perfect side dish or entree for holiday meals.
The crispy potato contrasts with the rich creamy stuffing and is spectacularly delicious.
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WHAT YOU NEED…
How To Make Potato Stuffing Roll
How to Make Brussels Sprouts & Clamshell Mushrooms
How to Make Dijon Mustard Sauce
Potato Stuffing Roll
Servings: 4 Rolls
Potato Stuffing Roll with Brussels sprouts and Clam shell Mushrooms with Dijon mustard sauce is a perfect side dish or entree for holiday meals.Print Recipe
- Holiday Stuffing Recipe See recipe
- 1 russet potato
- 2-4 Tbsp olive oil extra virgin
Brussels sprouts with Sautéed Clamshell Mushrooms
- 16 oz Brussels sprouts leaves removed
- 8 oz clamshell mushrooms
- 1 shallot small dice
- 2 Tbsp olive oil extra virgin
- ¼ tsp sea salt
Dijon Mustard Sauce
- Celery leaves and parsley leaves
How to make Potato Sheets
- Preheat the oven to 350 degrees
- Using your vegetable sheeter, create one long sheet of potato.
- Trim the potato sheets to fit on a baking sheet lined with parchment paper. Brush the parchment sheet with extra virgin olive oil. Place the sheet of potato on the parchment, and brush the potato with extra virgin olive oil. Cover with parchment paper and another baking sheet. Place in the oven, cooking for 10 minutes. The potatoes should be tender, with no color.
- Set aside to cool
Potato Wrapped Stuffing Roll
- Preheat the oven to 375 degrees
- Place cold stuffing in the middle of a sheet of plastic wrap. Roll the stuffing and the plastic wrap to form a log. Tie off one end of the plastic wrap, continent roll, and tighten the plastic wrap, compressing the stuffing.
- Place in the refrigerator to cool.
- Remove the plastic wrap from the stuffing roll. Gently place the stuffing on a sheet of potato, and gently roll the potato around the stuffing.
- Heat a sauté pan over medium heat, add 2 Tbsp extra virgin olive oil, place the potato seam side down, and add thyme leaves. Cook until golden brown on all sides. Place in the oven cooking for 10 minutes.
How to Make Brussels sprouts with Sautéed Clamshell Mushrooms
- Heat a large pot of water to boil, and season with salt.
- Gently peel off the leaves of the Brussels sprouts.
- Plunge the Brussels sprout leaves into the water cooking for about 1-2 minutes, the leaves should be bright green and tender.
- Remove the from the water, place on paper towels to drain, and cool. Set aside.
- Heat the pan that the crispy potato-wrapped stuffing was cooked in. Add the extra virgin olive oil.
- Sauté the diced shallot for 1 minute, it should be light blond in color.
- Trim the bottom of the clamshell mushrooms removing any dirt. Using your hands gently break up the mushrooms into individual mushrooms.
- Add the clamshell mushrooms to the sauté pan cooking for 1 minute.
- Add the Brussels sprout leaves to the clamshell mushrooms, and adjust the salt leaves. Cooking for 2 minutes until the leaves are hot. Set aside.
How to make Dijon Mustard Sauce
- Use the same pan that you cooked the Brussels sprouts and mushrooms in, and heat over medium-high heat.
- Add the vegetable stock, Dijon mustard, poultry seasoning, and extra virgin olive oil.
- Gently reduce and stir to emulsify, cooking for 2 minutes.
- Finish the sauce with fresh thyme and crushed red pepper flakes.
Nutritional facts are an estimate.
Calories: 377kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 337mg | Potassium: 874mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1016IU | Vitamin C: 103mg | Calcium: 72mg | Iron: 3mg