Stuffed Potatoes with Mushrooms the autumn recipe. If there’s one thing that’s always at home, it’s potatoes, so versatile, they are always suitable for preparing a thousand and more recipes. Just like the recipe I want to tell you today: simple and delicious Stuffed Potatoes with Mushrooms. Mushrooms are another gift of autumn! The days are getting shorter, gray, and cooler but nature gives us gifts to make even this season special. Pumpkin, chestnuts, persimmons, pomegranates, quinces, and lots of mushrooms are the pearls of this season. So today with some delicious Pleurotus mushrooms I stuffed some boiled potatoes and then baked them. But you can also choose to use another type of mushrooms, even mixed. The result is simply special! A main course you don’t expect that conquers at the first bite. With the potatoes and mushrooms, I also recommend the Baked Potatoes and Mushrooms and the Savory Tart with Mushrooms, Potatoes and Speck. Let’s run into the kitchen and prepare some delicious Stuffed Potatoes with Mushrooms
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Oven, Air Fry
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 128.40 (Kcal)
- Carbohydrates 19.23 (g) of which sugars 1.82 (g)
- Proteins 5.25 (g)
- Fat 4.08 (g) of which saturated 1.36 (g)of which unsaturated 0.63 (g)
- Fibers 2.62 (g)
- Sodium 135.72 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potatoes with Mushrooms
- 4 potatoes (medium)
- 10.5 oz Pleurotus mushrooms
- 1.4 oz grated Parmesan
- to taste extra virgin olive oil
- 1 clove garlic
- 1 bunch parsley
- to taste salt
How to Prepare Stuffed Potatoes with Mushrooms
To prepare this recipe, you need to choose medium-sized, fairly regular-shaped potatoes. Peel the potatoes, wash them, and cut them in half lengthwise. Cook the potatoes in slightly salted boiling water for about 20 minutes. They should soften but not be fully cooked as they will finish cooking in the oven.
While the potatoes are cooking, prepare the mushrooms. Clean the mushrooms by removing the earthy bottom part. Quickly rinse them under running water or simply clean them with paper towels. Cut them into small pieces. Pour 2 tablespoons of extra virgin olive oil into a pan.
Let the potatoes cool slightly, then gently scoop out the inside with a teaspoon to create a sort of boat to fill. Mix the scooped-out potato flesh in a bowl with the mushrooms, grated Parmesan, and chopped parsley. Stir together.
Fill the potatoes with this mixture, using a teaspoon. Arrange the stuffed potatoes in a baking dish of the right size to hold them side by side. Drizzle a little olive oil on top and pour half a glass of water along the side of the dish. Bake the Potatoes with Mushrooms in a preheated static oven at 375°F for 16-18 minutes.
For air fryer cooking: at 360°F for 15-16 minutes
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
For a more flavorful dish, you can add speck and/or scamorza cheese in small pieces to the filling
Also don’t miss the recipe for Potatoes with Sausage and Beer
