Individual Parmesan Rosemary Potato and Mushroom Bowls

hese potato and mushroom baked bowls are amazing! They are made with Parmesan cheese, fresh rosemary, garlic and baked in individual ceramic bowls.
Course dinner, Main Course
Cuisine American
Keyword loaded potato soup, mushrooms
Servings 3 individual bowls


  • 4 large golden potatoes
  • 8 oz of baby portabella mushrooms
  • 2 tbs grapeseed oil
  • 2 garlic cloves minced or grated
  • 2 tbs rosemary
  • 2 tbs flour
  • 1/2 cup of grated Parmesan cheese
  • salt and fresh cracked pepper to taste


  1. Preheat the oven to 350.
  2. Grease three oven-safe, ceramic bowls.
  3. Peel and cut the potatoes into 1/2-inch cubes. Wash and slice the mushrooms.
  4. In a large mixing bowl, combine potatoes, mushrooms, rosemary, garlic, Parmesan cheese, grapeseed oil, salt and pepper. Mix well.
  5. Sprinkle flour over the the potatoes and mix until all evenly coated.
  6. Divide between the three bowls and cover with lids.
  7. Place on a cookie baking sheet and bake for about an hour and fifteen minutes.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.