Potatoes stuffed with mushrooms and cheese, a step-by-step recipe with photos from Olesya Puryaeva, 578 kcal
Potatoes stuffed with mushrooms and cheese are filling and impressive. This dish can easily be served as a main course or as a wonderful accompaniment to meat. Guests will love it, too. To prepare baked potatoes stuffed with mushrooms, choose uniformly sized potatoes weighing 200–250 g each.
- Potato
- Fresh champignons
- Onions
- Garlic
- Curd cheese
- Parmesan cheese
- Cream 10% (low fat)
- Refined vegetable oil
- Ground black pepper
- Salt
- Preheat the oven to 200–220°C. Wash the potatoes with a brush, dry them with paper towels, and brush with 1 tablespoon of vegetable oil. Sprinkle the potatoes with coarse salt and place them in a baking dish.
- Place the pan in a preheated oven and bake the potatoes until tender—about 45–60 minutes. The time will depend on your oven and the potatoes themselves. Check for doneness by piercing the potatoes with a toothpick.
- While the potatoes are baking, prepare the filling. Wipe the mushrooms with a damp cloth to remove any dirt. Cut the mushrooms into small cubes or thin slices if they are small.
- Heat a frying pan over high heat with 2 tablespoons of vegetable oil. Add the mushrooms and fry over medium heat until all the liquid has evaporated and the mushrooms are a nice golden color.
- Meanwhile, peel the onion and garlic. Cut the onion into thin quarters or small cubes. Add the onion to the pan with the browned mushrooms and fry over medium heat for 4-5 minutes, stirring occasionally, until golden brown.
- Add the pressed garlic, cook for another 30 seconds, then pour in the cream and simmer the mushrooms for a few more minutes, seasoning them with freshly ground black pepper and salt to taste. Remove the pan from the heat and stir the cream cheese into the mushrooms. The filling is ready.
- Once the potatoes are baked, remove them from the oven and let them cool to a temperature where they are comfortable to handle. Grate the Parmesan cheese finely. Carefully cut each potato in half lengthwise.
- Using a sharp teaspoon, scoop out some of the potato flesh from the halves, being careful not to damage the skin and leaving walls about 8–10 mm thick. Lightly salt the inside of the potatoes and season with pepper.
- Fill each potato boat with the mushroom filling, place in a baking dish, and sprinkle with grated Parmesan cheese. Bake at 190°C (350°F) for about 15 minutes, until the cheese is golden brown. Serve immediately.
Cream cheese and mix with the mushroom filling. You can do this if you don't have enough mushroom filling. You can also use these potatoes in pies, add them to scrambled eggs, or add them to a salad.
Potatoes stuffed with vegetables can be a real hit on any table! Firstly, they look very impressive. Secondly, potatoes prepared according to our recipe can be served as an appetizer, a main course, or a side dish – with meat, poultry, or fish. Thirdly, you can choose absolutely any vegetables for the topping. And not only fresh ones, but also frozen ones, which is very convenient. The main thing is to choose large potatoes to accommodate the filling, and bake them thoroughly in the oven. An additional bonus: no need to peel the potatoes (we know, it's not a favorite task for many); just rinse them thoroughly under running water.
Potatoes are a versatile vegetable. They can be prepared in a variety of ways: baked, boiled, steamed, and fried. Potatoes can be eaten whole—in their jackets (be sure to scrub the skin thoroughly with a brush before cooking)—or peeled, cut into cubes, wedges, or slices, and mashed. Potatoes have a wide variety of flavors, depending on how and with what they're cooked. They pair beautifully with almost any food and can be served as a main course or a side dish. But beyond the traditional boiled or baked potato, there are many unusual and fun potato dishes. For example, stuffed potatoes. Cheese, herbs, vegetables, eggs, meat, fish—anything—are great for stuffing! Wrapping potatoes in slices of bacon or ham adds a more nutritious flavor. Looking for something fun or just plain silly? Try carving something unusual out of potatoes, like mushrooms—kids will love this dish, and it's sure to keep you entertained! Have you ever tried sweet potatoes? Sugar- and cognac-glazed, orange-glazed, or caramelized potatoes with sun-dried tomatoes are a real treat.
Baked potatoes with bacon are a common addition to trendy restaurant menus. Sometimes they're served as a side dish for shashlik or roast poultry, and sometimes as a hot appetizer, with sauce and lettuce leaves. These seem like the most common ingredients—who can be surprised by potatoes and bacon these days? But how delicious they are! We're sharing tried-and-true recipes for baked potatoes with bacon.