Stuffed potatoes with mushrooms

Name: Stuffed potatoes with mushrooms - Catrina D.
Ingredients: 6 potatoes; 7; 8 mushrooms; 1 onion; 2 tablespoons mustard; parsley; salt; pepper

Sezon - Stuffed potatoes with mushrooms by Catrina D. - Recipia

Sometimes, when I'm not in the mood for meat, I prepare stuffed potatoes with mushrooms. It's the kind of recipe you can make with whatever you have on hand, and it works well for both lunch and dinner. Honestly, I've often used cherry tomatoes alongside because I didn't have salad, and I didn't miss it. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 15-20 minutes Baking time: about 75 minutes (60 minutes for the potatoes + 15 minutes after stuffing) Servings: 6 Difficulty: medium Recipe type: vegetarian main dish, lunch or dinner Ingredients 6 potatoes 7-8 medium mushrooms 1 onion 2 tablespoons of mustard parsley (to taste, I use a small bunch) 3 tablespoons of olive oil (for sautéing) olive oil for greasing the potatoes salt pepper Instructions 1. Wash the potatoes well under running water, scrubbing the skin with a abrasive sponge. Do not peel them, just make sure no dirt remains. 2. Dry them and brush with a little olive oil. Place them in a baking dish lined with parchment paper. If you don't have parchment paper, you can drizzle the dish with oil and sprinkle a bit of flour to prevent sticking. 3. Put the dish in a preheated oven at 190-200°C (375-400°F). Bake the potatoes for about 60 minutes. Test them with a fork – it should slide in easily without resistance. 4. Remove the potatoes and let them cool enough to handle. Cut a small cap off the top, then scoop out the insides with a teaspoon, leaving the skin intact and a thin layer of flesh around the edges to avoid breaking. Place the scooped flesh in a bowl and mash it with a fork. 5. Clean and wash the mushrooms, then chop them into small cubes. Finely chop the onion and parsley. 6. Heat 3 tablespoons of olive oil in a pan. Add the onion and sauté for 2 minutes. 7. Add the chopped mushrooms, stir, and cook for 5 minutes. Season with salt and pepper to taste. The mushrooms should reduce a bit and not release too much water. 8. Remove the pan from heat and transfer the mixture to the mashed potato flesh. Add the parsley and the two tablespoons of mustard. Mix well until the mixture is cohesive. 9. Stuff each scooped potato with this mixture, leveling it off at the top. Place the stuffed potatoes back in the dish. 10. Return to the oven for another 15 minutes, to slightly brown the filling. Why I make this recipe often I love preparing these potatoes because they are easy to make with ingredients I already have at home. The filling is hearty, and I can adjust the spices based on my cravings. They keep well and are just as good the next day, whether cold or slightly reheated. Tips and Variations Tips - Don't scoop out too much of the potato, so they don't break while baking. - Choose larger potatoes that are similar in size for even cooking. - For a more intense flavor, you can add more pepper or mustard, to taste. - If you have too much filling, you can make a few mini-portions in ramekins. Substitutions - The onion can be replaced with green onions, but add them at the end, not while sautéing. - If you don't have mustard, you can try a small spoon of horseradish, but the flavor will change. - The mushrooms can be button or oyster mushrooms; it doesn't matter much. Variations - For more texture, you can add a bit of chopped walnuts or toasted sunflower seeds. - If you don't want it to be completely vegan, you can add a tablespoon of sour cream to the filling. - A pinch of hot or sweet paprika adds a bit of color and flavor. Serving Ideas - On a bed of green salad, if you have it. - Alongside sliced cherry tomatoes drizzled with olive oil, salt, and a bit of lemon juice. - Also goes well with a summer salad of cucumbers, onions, and bell peppers. Frequently Asked Questions Do the potatoes have to be large? No, but it's easier to scoop and stuff if they are large and roughly the same size. Can they be made in advance and reheated at serving? Yes, you can prepare them a day ahead and reheat for 10 minutes in the oven or a few minutes in the microwave. What can I serve if I don't have salad? You can use cherry tomatoes, cucumbers, green onions, or even just a few chopped parsley leaves. Can I add other vegetables to the filling? Yes, you can add chopped red bell pepper or spinach, but be careful not to add too much moisture. Nutritional Values Approximately, for one stuffed potato (out of 6): about 180-220 kcal, 4-5 g protein, 35 g carbohydrates, 5-6 g fat. Exact amounts vary based on the size of the potatoes and the type of mushrooms used. It's not a very fatty recipe and has quite a bit of fiber. Storage and Reheating Stuffed potatoes can be stored in the refrigerator in a closed container for up to 2 days. You can quickly reheat them in the oven or microwave. If they sit too long, the skin becomes softer, but the flavor remains unaffected. I do not recommend freezing, as the texture of the cooked potato does not hold up well.

Stuffed potatoes with mushrooms

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