With the arrival of autumn, here’s an exciting idea to serve as an appetizer, side dish, or vegetarian main course… potato baskets stuffed with mushrooms and provolone, gratinated in the oven. They are very easy to prepare, just boil the potatoes (I used the microwave to speed up), add a little butter, eggs, Parmesan, parsley and form small nests. Then fill the baskets with mushrooms sautéed in a pan and diced provolone… a few minutes in the oven and they will be ready, try them too!
Here are some other tasty recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stovetop
- Seasonality: Autumn, Winter
- Energy 86.15 (Kcal)
- Carbohydrates 10.12 (g) of which sugars 0.86 (g)
- Proteins 3.98 (g)
- Fat 3.58 (g) of which saturated 2.08 (g)of which unsaturated 1.18 (g)
- Fibers 1.33 (g)
- Sodium 117.54 (mg)
Indicative values for a portion of 55 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
- 1 lb potatoes
- 7 oz champignon mushrooms (or mixed)
- 1.75 oz provolone
- 1 egg (small)
- 2 tsp butter
- 1 tbsp grated Grana Padano
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Bowl
- Pan
- Baking Sheet
- Potato Masher
Preparation
Wash the potatoes and place them in a microwave-safe container with a splash of water. Cook them at maximum power for about 8 minutes. Alternatively, boil them in boiling water or steam them.
When ready, cut them in half and mash them in a bowl (the skin will remain in the masher, you can avoid peeling them manually).
Add the butter, Grana, salt, pepper, and a handful of chopped parsley.
When the mixture has cooled a bit, also add the egg and mix.
Clean the mushrooms by removing dirt, quickly wash them (or rub them with a cloth), and slice them.
Cook them in a pan over medium heat, with a dash of oil, a pinch of salt, and a clove of garlic, until they are tender (1).
Take the potato mixture and form small baskets with your hands (2).
Place them on a baking sheet lined with parchment paper, then fill them with the mushrooms and provolone, cut into small cubes (3). Drizzle the surface with a little oil and bake in a fan oven at 356-374°F.
Bake the filled baskets for about 15 minutes, until the provolone has melted and the potatoes are dry. If necessary, you can turn on the grill towards the end of cooking.
Potato baskets stuffed with mushrooms are ready, serve them hot, sprinkling with freshly chopped parsley to taste.
Tips and Notes
If you prefer, you can peel the potatoes before cooking them.
If the mixture is too soft, add a little breadcrumbs.
You can use champignon mushrooms, or other types of fresh mushrooms (pioppini, chanterelles, oyster, porcini, etc.).
You can enrich the baskets with cubes of speck or bacon.
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