Potatoes stuffed with mushrooms

A delicious dish will give a festive mood on weekdays. Stuffed potatoes are beautiful, delicious, fragrant and appetizing. As a filling, I use different options, but today I want to share the mushroom filling. Everything is so delicious that you can't imagine!
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The author of the recipe

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the recipe composition
By weight of the composition:
Proteins 18 % 4 g
Fats 41 % 9 g
Carbohydrates 41 % 9 g
135 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 2 hours

1. Choose a baking dish, lubricate with vegetable oil.

2. Potatoes are thoroughly washed (peel is not cleaned), dried, lubricated with vegetable oil and sprinkled with salt.

3. Bake the potatoes at 180 degrees until soft (it will take an average of 50 to 60 minutes).

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !

4. Peel the onion, cut into small cubes, fry in vegetable oil until a pleasant golden hue.

5. While the onion is frying, we quickly rinse the mushrooms, cut them into plates and also send them to the frying pan. Fry the mushrooms for 10 minutes until the liquid has completely evaporated.

6. Peel the garlic, chop it finely, add it to the mushrooms, and also pour a little flour. Cook for 1-2 minutes, then add sour cream, salt, pepper, Italian herbs. Mix it up.

7. My parsley, finely chop, add to the mushroom filling.

8. Remove the cap from the potatoes (1/3 of the total volume) with a teaspoon, remove the potato pulp - very carefully so as not to damage the shell. Potato pots with walls 0.5 cm thick are obtained .

9. Add a little potato pulp to the mushrooms, mix. We stuff potato pots with mushrooms, sprinkle grated cheese on top.

10. Bake in an oven preheated to 200 degrees. 15-20 minutes will be enough, since all the ingredients of the dish are brought to readiness and we only need to brown the cheese.

Serve hot, garnished with fresh herbs. Bon appetit!

Calorie content of the products possible in the composition of the dish

  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   kcal/100g
  • Sour cream with 30 % fat content - 340   kcal/100g
  • Sour cream with 25% fat content - 284   kcal/100g
  • Sour cream with 20 % fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Champignons - 24   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglichsky cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Garlic - 143   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Italian herbs blend - 259   kcal/100g

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