Mushroom-Stuffed Potatoes
These mushroom-stuffed potatoes are an absolute delight, ideal as a starter or side dish for any meal, whether with family or guests. They are very easy to make and can be fully adapted to your taste.
Ingredients
- 4 medium Monalisa potatoes
- 2 garlic cloves
- 1 small spring onion
- 1/2 green pepper
- 400 g mushrooms
- 1 tablespoon wheat flour
- A splash of white wine
- 200 ml whole milk
- Grated mozzarella cheese
- Nutmeg
- Fresh parsley
- Extra virgin olive oil
- Black pepper
- Salt
Preparation
- Start by boiling the potatoes: For this you’ll need a tall Compac pot. Place 4 medium potatoes inside and cover with water. Let them cook for 35 minutes from the moment the water starts boiling, or until the potatoes are tender but not falling apart.
- Here are the stars of the filling: the mushrooms. Remove the stems, peel and chop them finely. Set aside.
- Add a splash of extra virgin olive oil to a Compac pan: Add two chopped garlic cloves and sauté. Add one small chopped spring onion and half a chopped green pepper, a bit of salt, and cook for 10 minutes. Next, add the mushrooms, salt, and mix. Cook for 5 minutes on high heat. Pour in a splash of white wine, let reduce on high heat for 5 minutes, then set aside.
- Once the potatoes are cooked and slightly cooled, cut them in half and scoop out the flesh with a melon baller or a small spoon. Place them in a low Compac casserole or an oven-safe dish. Season with salt and pepper to taste, and move on to the filling.
- Add all the scooped-out potato flesh to the pan, season with black pepper to taste, and mix. Add a tablespoon of flour and cook for 5 minutes. Then pour in 200 ml of milk and cook until thickened. Adjust salt if necessary, add nutmeg to taste, mix well, and you’re done.
- Place the potatoes in the low Compac casserole and generously fill them with the mixture.
- Finally, sprinkle with some grated mozzarella and grill in the oven until golden to your liking.
- Top with a bit of freshly chopped parsley just before serving… and enjoy. I assure you, they’re absolutely irresistible.
