Begin by peeling and cutting about 4 medium potatoes into chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook for approximately 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly and mash them until smooth. Allow them to cool slightly before moving on to the next step.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add a diced onion and sauté for about 3-4 minutes until soft and translucent. Stir in finely chopped portobello mushrooms and a pinch of salt, cooking for another 5-7 minutes until the mushrooms are tender and begin to brown. Mix in fresh herbs and smoked paprika, cooking for an extra minute, then remove from heat.

In a large bowl, combine the cooled mashed potatoes with ½ cup of whole wheat flour, 1 teaspoon of garlic, and salt and pepper to taste. Use slightly wet hands to scoop a portion of potato mixture and flatten it in your palm. Add a spoonful of the savory mushroom filling in the center, then fold the potato around the filling and seal it tightly. Repeat this until all the mixture is shaped into pancakes.

Heat a generous amount of olive oil in a large skillet over medium-high heat. Once hot, gently place the potato pancakes in the skillet, being careful not to overcrowd the pan. Fry each pancake for about 2-3 minutes per side until they are golden brown and crispy.

Once the Mushroom Stuffed Potato Pancakes are cooked, transfer them to a wire rack lined with paper towels to absorb excess oil. Serve them hot with your favorite dips or toppings, such as dairy-free sour cream or a fresh salad.