Crispy and tasty baked potatoes and mushrooms. Autumn, for me, rhymes with mushrooms, pumpkin, chestnuts, and quinces. All the aromas and flavors of autumn that I love and that are always present these days in my kitchen. The recipe I want to share with you today features mushrooms and potatoes simply baked with a delicious crunchy crust. I chose to use Pleurotus mushrooms, but cardoncelli, porcini, or simple champignon mushrooms are also fine. Pleurotus mushrooms, also known as “orecchiette” or “orecchioni,” are the most well-known cultivated mushrooms. They are low in calories, rich in fibers and minerals, and are very versatile in the kitchen, perfect for preparing many recipes. Practically only 2 ingredients to prepare this simple recipe where it is not necessary to pre-cook either the mushrooms or the potatoes. They can be a delicious side dish to accompany all your dishes or even a light vegetarian main course. Don’t miss the recipe for Sautéed mushrooms in a pan. So let’s run into the kitchen and prepare Baked mushrooms and potatoes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 161.08 (Kcal)
- Carbohydrates 16.95 (g) of which sugars 2.01 (g)
- Proteins 7.04 (g)
- Fat 8.05 (g) of which saturated 2.71 (g)of which unsaturated 1.22 (g)
- Fibers 2.31 (g)
- Sodium 182.82 (mg)
Indicative values for a portion of 150 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 Baked Mushrooms with Potatoes
- 1.1 lbs potatoes
- 1.1 lbs Pleurotus mushrooms
- 2.1 oz grated Parmesan cheese
- 2.0 tbsps extra virgin olive oil
- 4 tbsps breadcrumbs
- to taste salt
What you need to prepare this recipe
- Mandoline
How to prepare Baked Potatoes and Mushrooms
Peel the potatoes, wash them, and use a mandoline to slice them very thinly. Clean the mushrooms by removing the earthy part. Wash them quickly or simply rub them with kitchen paper. Cut larger mushrooms into smaller pieces.
Oil a baking dish. Distribute the potato slices on the bottom, slightly overlapping them. Spread the mushrooms over the potatoes. Lightly salt and sprinkle with grated Parmesan.
Make another layer of potatoes and mushrooms and more grated Parmesan. Continue in the same way until the mushrooms and potatoes are used up. Finish with a bit of salt, grated Parmesan, breadcrumbs, and finally drizzle with extra virgin olive oil.
Bake the Potatoes with mushrooms in a hot oven at 375°F for 30-35 minutes. If they brown too quickly on the surface, cover the dish with a sheet of aluminum foil or parchment paper. It is not necessary to add water as the mushrooms will release their moisture during cooking.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a tastier and more flavorful dish, you can add diced soft cheese and/or small pieces of speck between the layers
If you have leftover potatoes, store them in a container in the fridge for 1-2 days. You just need to reheat them for a few minutes in the oven or microwave
Don’t miss the recipe for Baked Potatoes with Breadcrumbs
