Traditional recipes

Potatoes stuffed with mushrooms

Potatoes stuffed with mushrooms

Put the potatoes to boil in their skins for about 30-35 minutes

Peel a squash, grate it and squeeze the oil into it.

Peel a squash, grate it and chop it finely

Chop the onion and put it in oil, then put the diced or chopped pepper and let it cook for a few minutes, then put the mushrooms, salt and pepper and let it boil for 10-15 minutes, at the end put chopped green parsley

With this composition I filled the potatoes (without the core of the potatoes, there were enough mushrooms) and put them in a well greased bowl with oil, then I mixed 1 cup of tomato paste with 1 cup of water and I put over the potatoes. Bake for about 30 minutes at 160 degrees

It is a very good and tasty food, you can also put egg and cheese, but I prepared for fasting


12-14 potatoes, 250 gr fresh mushrooms, 200 ml milk, 150 gr cheese, 2 onions, 1 tablespoon flour, 3 tablespoons margarine, a bunch of parsley, salt, pepper

Boil the potatoes in their skins for 10-15 minutes and when they are ready, clean them, carefully peel them so that they do not crumble and set them aside until the filling is ready. Peel onions and mushrooms, cut into small pieces, fry in margarine. When they have browned, add flour and milk, season with salt and pepper, sprinkle with finely chopped parsley and mix until it becomes like a ciulama. Finally, add the grated cheese and fill the potatoes with this composition. Grease a pan with margarine, place the stuffed potatoes, pour a cup of water and cover the bowl with aluminum foil. Put the tray in the oven, on the right heat, for about 40 minutes. They are very good served plain or as a garnish for any steak.

Try this video recipe too


Busy moms can try this mushroom-filled potato recipe for the whole family. It is easy to make, economical and nutritious.

Ingredients for potatoes stuffed with mushrooms:

4 large red potatoes, pierced 5-6 times with a fork
1 tablespoon unsalted butter
280 grams of cleaned and chopped mushrooms
1 clove of garlic, finely chopped
2 teaspoons finely chopped thyme
2 teaspoons finely chopped rosemary
salt
freshly ground black pepper
1 1/2 cups finely grated Cheddar cheese
1/4 cup sour cream
1 tablespoon oil
1 tablespoon thin slices of fresh chives

5 steps to prepare potatoes stuffed with mushrooms:

1. Place a shelf in the center of the oven and heat the oven to 205 degrees Celsius. Place the potatoes directly on the oven shelf and bake until soft when pricked with a fork, for about 1 hour and 10 minutes. Transfer the potatoes to a mincer and leave to cool for 10 minutes.

2. Meanwhile, melt the butter in a pan over medium heat. Add the mushrooms, garlic, thyme, rosemary and 1/4 teaspoon salt and cook, stirring, until the mushrooms turn brown and the liquid has evaporated for 8 minutes.

3. Cut a 1.5 cm slice above each potato, remove the pulp from each slice in a bowl and discard the peel. Remove the pulp from the potatoes in the bowl, leaving a one centimeter portion uncut. Add butter, 3/4 teaspoon salt and 1/2 teaspoon pepper and mix with the potato pulp, until coarse. Add the composition with mushrooms, cream and half of the grated cheese. Season with salt and pepper to taste.

4. Using your fingers, grease the outside of the potatoes with oil. Distribute the stuffing in the potatoes, then place them on a baking sheet in an oven tray.

5. Leave the potatoes in the oven for 25-30 minutes, without covering them. Sprinkle the potatoes with the remaining cheese and leave in the oven to brown for 2-3 minutes. Decorate the potatoes with chives, leave to cool for 5-10 minutes, after which they can be served.

Another recipe for baked potatoes can be found here: Broccoli and potato medallions

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