Stuffed potatoes with soy and mushrooms

Stuffed potatoes with soy and mushrooms

If you're looking for a delicious and healthy recipe that solves the dinner dilemma in a savory and comforting way, then stuffed potatoes with soy and mushrooms are the perfect choice! This recipe is not only easy to prepare but also full of flavor and nutrients. Additionally, it is an ideal recipe for fasting days or for vegetarians.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 4

Necessary ingredients:

- 8 small potatoes (approximately 1 kg)
- 3 tablespoons of soy granules
- 1 small onion
- 2 cloves of garlic
- 3 medium mushrooms
- 4 tablespoons of olive oil (or sunflower oil)
- 1 tablespoon of diced tomatoes in their own juice
- Salt, to taste
- Pepper, to taste
- 100 g of vegetarian cheese (optional)

A bit of history

Stuffed potatoes are a traditional dish that has been adapted in many culinary cultures over time. They are often filled with various ingredients, but the combination of soy and mushrooms offers not only a unique taste but also an interesting texture. Soy provides plant-based protein, while mushrooms add a natural umami, transforming these potatoes into a true feast.

Step by step

1. Preparing the soy: Start by placing the soy granules in a pot of boiling water with a pinch of salt. Let it boil for 15-20 minutes until the granules become soft. After boiling, drain them well to remove excess water. It is important that the soy is well drained to avoid leaving liquid in the filling.

2. Chopping the ingredients: While the soy is boiling, peel and finely chop the onion and garlic. Choose a small onion, which will add a delicate flavor to the mixture. Then, clean the mushrooms and chop them finely. The mushrooms add a rich aroma and pleasant texture, so don’t neglect them!

3. Cooking the filling: In a skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant. Add the chopped mushrooms and drained soy to the skillet, mixing well. Let the mixture cook for a few minutes until the mushrooms release their juices. This step is essential as it adds depth of flavor.

4. Finalizing the filling: Remove the mushroom and soy mixture from heat and add the diced tomatoes. Season with salt and pepper to taste. Let the mixture simmer on low heat for 5 minutes to blend the flavors.

5. Preparing the potatoes: Meanwhile, wash the potatoes well under cold running water. Boil them in salted water for about 10-15 minutes until they are slightly soft, but not fully cooked, as they will continue to cook in the oven. Once boiled, let them cool slightly, then use a teaspoon to hollow them out. You will want to create a small cavity in each potato, but make sure not to break them completely so they maintain their shape.

6. Filling the potatoes: Fill each potato with the soy and mushroom mixture. Make sure the filling is well packed so that it doesn’t spill out during baking.

7. Baking: Preheat the oven to 180°C. Place the stuffed potatoes in a greased ovenproof dish with the remaining oil. Bake for 20 minutes, or until they are golden and nicely browned. At the end, you can grate the vegetarian cheese on top in the last 5 minutes of baking for an extra flavor boost.

Serving and suggestions

Once the potatoes are ready, remove them from the oven and let them cool for a few minutes before serving. They are delicious both warm and at room temperature. You can serve them alongside a fresh salad of raw vegetables or a green salad for a healthy lunch or dinner. Additionally, a yogurt sauce or a plant-based sour cream would perfectly complement this dish.

Nutritional benefits

This recipe for stuffed potatoes with soy and mushrooms is not only tasty but also packed with nutrients. Potatoes are an excellent source of complex carbohydrates, vitamin C, and fiber. Soy provides essential plant-based proteins, while mushrooms are rich in antioxidants and vitamins, contributing to a healthy immune system. These stuffed potatoes are an excellent choice for those looking to diversify their diet with healthy and filling meals.

Frequently asked questions

- Can I use other types of fillings? Absolutely! You can experiment with different vegetables, cheeses, or even quinoa to create a unique version of this recipe.
- Can I prepare the potatoes in advance? Yes, you can make the filling a day ahead and keep it in the refrigerator. Then, fill the potatoes and bake them when you are ready to serve the meal.
- How can I adapt the recipe to be gluten-free? Check the ingredient labels to ensure that the soy and other spices do not contain gluten.

All that’s left is for you to start cooking! These stuffed potatoes with soy and mushrooms will surely bring smiles to your loved ones' faces and turn an ordinary meal into a feast of flavors. Enjoy your meal!