Traditional recipes

Potatoes stuffed with mushrooms

Potatoes stuffed with mushrooms

The potatoes are washed and boiled in their skins for about 30 minutes.

meanwhile prepare the filling: wash the mushrooms well and chop the small pieces.

the onion is cleaned, washed and finely chopped.

chop the red pepper into cubes.

peel the tomatoes and cut them into cubes.

put 3 tablespoons of oil in a pan.

when it is hot, pour all the chopped vegetables and put a cup of water over it. (If you want, you can first fry the vegetables in oil, I preferred them to be more cooked).

season with pepper, vegeta and paprika to taste.

it spins from time to time and after 15-20 minutes turn off the stove.

After boiling the potatoes, pass them under a stream of cold water, then peel them.

they are cut in half and hollowed out with a teaspoon.

put the mushroom filling in each hole.

place the stuffed potatoes in a tray lined with baking paper.

Tomato paste is dissolved in a cup of water and poured over potatoes.

put the tray in the hot oven for about 25-30 minutes.

after this time they are served.

Nicoleta Ana Matea recipe: potatoes stuffed with mushrooms and bacon

Put the potatoes to boil, meanwhile cut the mushrooms, bacon, green onions and parsley. Then melt the butter in the pan, after melting I added everything I cut and hardened them.

I added salt, pepper and paprika to taste.

After the potatoes are cooked (approx. 30-40 min), put them in a bowl with cold water to peel them, then cut them in half and hollow them in the middle to make room for the bacon mushrooms.

After I put the filling in the potato, grate the cheese and a little Parmesan cheese, put it in the pan (greased with butter) and put it in the oven.

After the cheese has melted, take out the potatoes, put them on the plate together with the cherry tomatoes cut in half. Garnish with finely chopped parsley.

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Method of preparation

1. Wash the potatoes and boil them whole, in the shell for about 15-20 minutes (they should be neither hard nor super cooked). Leave to cool and when they are still warm, scoop them out. 2. While the potatoes are cooking, make the sauce: chop the large onion and cook in 2 tablespoons of oil. Add the frozen vegetables and 1 cup of water and let the onion soften well. Add the tomatoes with the juice, spices, finely chopped garlic and leave for another 5 minutes. 3. Stuffing: mix all the ingredients: mushrooms, bread soaked in water and then squeeze well, onion, garlic, greens, flour, spices, salt. Fill the potatoes with this composition. 4. Put the sauce in a bowl, add another cup of water, place the stuffed potatoes, sprinkle with a little oil and bake for 30-40 minutes. Good appetite! Notes: From the composition for the filling, I also make meatballs, put them in breadcrumbs and fry them in hot oil. With potatoes in a cauldron. a miracle! Preparation time: 1 h 30 & # 39 Complexity: medium

Ionut Stefan Iancu recipe: potatoes stuffed with a mixture of cheese and mushrooms, on a bed of rosemary and garlic

Peel 3 large potatoes, boil them in salted water, pepper and a drop of olive oil. We boil them for 10 minutes, during which time we prepare the composition for filling the potatoes. The composition is made from a mixture of the 3 types of cheese, placed inside large potatoes, hollowed out on the inside, on a bed of mushrooms and red onions. After they are filled, the potatoes are wrapped in aluminum foil and put in the oven already heated to 200 degrees Celsius. After 30 minutes, the foil is unwrapped and a little more Parmesan is sprinkled, after which it is put back in the oven for another 10 minutes.

Peel the small potatoes, boil them for 4-5 minutes, then put them in the pan in which half of the white onion was caramelized. We take the pan off the heat, let it cool a bit, then we put the sweet cream for cooking, salt, pepper, after which we squeeze a little lemon juice.

We take some basil leaves and chop them, put them in the blender jar, put 10-15 ml of olive oil, salt, pepper, lemon juice and a teaspoon of cream cheese. Put it in the blender, after which the sauce is ready.

For the ornament, take a few strands of chives, finely chop, then sprinkle over the large potato and small potatoes. 2 more chives leaves are used, also for ornament.

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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

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Potatoes stuffed with mushrooms, cheese and garlic

Potatoes stuffed with mushrooms, cheese and garlic & # 8211 baked in the oven. The filling is fine, with ripened cheese, parmesan and mushrooms, with selected spices and a light garlic taste. A perfect garnish or a stand-alone dish.

These stuffed potatoes can be part of a regular or festive meal.

I bought new potatoes from the market & # 82302 kg & # 8211 6 pieces. Some potato monsters. It's true that I finished cleaning at least quickly, but what should I do with them? We had the oven on for some cakes, so we took advantage and made stuffed potatoes, because we were hungry.

The hollowed core of these potatoes I used in another preparation & # 8211 simple potatoes with rosemary in the oven.

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
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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Potatoes stuffed with mushrooms & # 8211 Recipes Horia Varlan

  • 1.5 kg of washed and cleaned potatoes
  • ½ of quartered onions
  • A cleaned garlic clove
  • 250 g of washed and cleaned Champignon mushrooms
  • ½ teaspoon chopped parsley
  • A cup of vegetable soup prepared with cube concentrate
  • 2 tablespoons sunflower oil
  • ½ glass of dry white wine
  • ½ teaspoon ground black pepper
  • ½ teaspoon of salt

Tip - choose potatoes that do not crumble, such as red ones.

Cut the potatoes into a thin slice of the flattest part to create a stable surface, then place them with that side down in a pan, in which you will pour the vegetable soup.

Cover the tray with aluminum foil and place the tray in the preheated oven at 180 ° C. Bake the potatoes for 40-45 minutes, then remove the aluminum foil, checking if the fork enters them easily, then let them cool, draining and reserving the remaining soup.

Meanwhile, finely chop the onion and boil it together with the diced mushrooms in white wine and 3 tablespoons of the soup in which the potatoes were stewed. Also, raise the oven temperature to 210 ° C and sprinkle another tray with a tablespoon of oil.
After the potatoes have cooled, hollow them with a teaspoon on top, so as to create a hole that does not touch the side edges. When the liquid in which you boiled the mushrooms has evaporated almost completely, add the spices and fill the potatoes using a teaspoon.

Now place the potatoes in the pan, sprinkling them with oil, then brown them in the oven for 12-15 minutes.

Serve the potatoes as a garnish next to fried poultry or large pieces of meat in the oven.

Fasting food with mushrooms and baked potatoes. 3 recipe ideas

When you don't know what to cook and, on top of that, you're fasting, potatoes are the salvation, aren't they? Tasty and easy to prepare, new or old, potatoes are not missing from the housewives' pantry, "waiting" to serve the family as breakfast, lunch or dinner. Today we offer you three fasting recipes with mushrooms and potatoes, simple, quick and extremely tasty.