Stuffed potatoes with mushrooms…
Versatile and cheap, potatoes are something that should never miss in the kitchen: in their simplicity they can be the basis for a thousand new and always different preparations.
In this recipe I’ll tell you how I prepare potatoes stuffed with mushrooms, creamy and juicy, perfect to be served as an appetizer or as a second course of an informal dinner with family or friends.
Follow me, I’m sure you will fall in love with it at the first taste!!
Ingredients
- 4potatoes (big)
- q.s.garlic
- q.s.salt
- 5.2 ouncessmoked provola cheese
- q.s.breadcrumbs
- q.s.parsley
- 14 ouncesmushrooms (champignon)
- q.s.olive oil
- q.s.black pepper
Tools
- Pot
- Bowl
- Baking Tray
Preparation
Boil the potatoes and after 35-40 minutes, stick them up. If they are soft turn the heat off.
Chop the parsley, collect it in a pan, add 1 or 2 cloves of crushed garlic and brown all with oil.
Add the clean and sliced champignons mushrooms (you can also use frozen ones), cook on a high flame, until the vegetation water has evaporated.
Divide the potatoes in half and without peeling, dig in them with the help of a knife and spoon.
Collect the parts of potatoes extracted in a bowl, season with salt, oil and pepper, add 1/3 of diced provola, mushrooms (without garlic) and stir.
Place the potatoes on a baking with drizzle of oil, stuff each potato with provola pieces and the mixture prepared.
Distribute a little more cheese, sprinkle with breadcrumbs and cook them 10-15 minutes in the oven at 355 º F.
Let cool a few minutes and bring to the table still warm.
If you liked this recipe, check this one out:
–Rost pork wrapped in puff pastry and potato cream.
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