Potato stuffed with mushrooms: recipes with a photo

If you are not looking for easy ways, and fried or braised potatoes have long fed up on you, try to surprise your home original dishes. It’s about stuffed potatoes mushrooms, photos and recipes of which are proposed below. As ingredients you can use not only vegetable components and mushrooms, but also add meat components – then the dish will turn out more satisfying.

Baked potatoes stuffed with mushrooms and cheese

Mushrooms stuffed with mushrooms

  • 500 g of champignons,
  • 12 medium sized potatoes
  • 4 onions,
  • 1 clove of garlic
  • 1 egg
  • 6 tbsp. tablespoons of vegetable oil,
  • 100 g of hard cheese
  • 4 tbsp. tablespoons of mayonnaise
  • 2 tbsp. spoons of sour cream
  • salt and pepper to taste,
  • parsley and dill.
  1. Cut mushrooms into strips and fry in 2 tbsp. tablespoons of oil to evaporation of liquid. Add finely chopped onion and fry until it is won’t get soft. After that, beat the raw egg, salt, pepper to taste and mix well.
  2. Add ⅔ grated cheese and grated garlic, mix and set aside to the side.
  3. Peel raw potatoes, cut off the tops with a teaspoon core and fill with minced meat.
  4. Put the potatoes in a deep pan (or in a refractory glassware) with the remaining oil, coat with a mixture of sour cream and mayonnaise and put in the oven.
  5.  Bake the potatoes until golden brown. 5 minutes before readiness to sprinkle the dish with the remaining grated cheese.
  6.  Before serving, potatoes stuffed with mushrooms, garnish with parsley and dill.

Baked potatoes stuffed with dried mushrooms

  • 1 kg of potatoes
  • 100 g dried porcini mushrooms,
  • 1 onion,
  • 1 tbsp. a spoon of flour
  • 10 g butter (or margarine), 30 g sauce,
  • 1 tbsp. a spoon of ground crackers,
  • 50 g of cheese, water.
  1.  Bake potatoes, peel, cut off the tops and remove the middle from each potato with a spoon so that it remains strong enough walls.
  2.  Boil dried white mushrooms (do not pour the broth), chop them. Spasser shredded onions.
  3. To cook potatoes stuffed with mushrooms in the oven, part of the mushroom broth needs to be cooled and mixed with sautéed flour. Pour cold, mixed with with flour, and cook, stirring all the time.
  4. When the broth thickens, add mushrooms, onions and so much to it. potatoes taken out of tubers as needed for cooking enough minced meat.
  5. Fill the potato tubers with this stuffing and place them on a dish, oiled. Pour with sour cream sauce, sprinkle with grated cheese, mixed with ground breadcrumbs, drizzle with butter and bake in a fry the closet.

Look at the photo of potatoes stuffed with mushrooms, to recipes presented on this page:

Potatoes stuffed with mushrooms and minced meat: recipes for ovens

Potatoes stuffed with stew and mushrooms

4-6 servings:

  • 1.7 kg of potatoes
  • 200 g of mushrooms
  • 360 g pork
  • 80 g of lard,
  • 30 g flour
  • 140 g of milk
  • 140 g sour cream
  • spices to taste.

The middle is removed from the potato. Braised pork skipped twice through a meat grinder. Mushrooms are also passed through a meat grinder and mix with minced meat. Minced stuffed potatoes, put on a greased baking sheet is baked until golden brown. Time from time potatoes are poured with fat, at the end they are salted.

To cook potatoes stuffed with mushrooms in the oven, To this recipe, make the sauce. For this, in melted lard fry the flour, pour milk, sprinkle with red pepper and add sour cream. Potatoes are transferred to plates and poured hot sauce.

Baked potatoes stuffed with meat and mushrooms

4 servings:

  • 8 large potatoes,
  • 250 g of fresh mushrooms,
  • 1 egg
  • 1 yolk
  • 200 g boiled pork,
  • 200 g sour cream
  • spices: vegeta
  • salt,
  • ground black pepper,
  • parsley to taste.

Well washed peeled potatoes are baked in the oven. Cut off top of them. With a teaspoon, choose the middle of the potato so that so that the walls of the potato are 1 cm thick. Remove from the potatoes peel. The potato mass is mixed with mushroom and minced meat, yolk, 2 tbsp. spoons of sour cream, spices. Add whipped there protein mixed. Mid potatoes are salted and filled potato and meat mass. Potatoes stuffed with minced meat and mushrooms, put in the oven on a baking sheet, watered with sour cream, mixed with yolk, and brown. Served cooked by This recipe is stuffed with mushrooms and salad.

Potatoes stuffed with minced meat, baked in the oven

  • Potato 2 pieces (large)
  • White mushrooms 300 grams
  • Pork meat 400-450 grams
  • Onions 1 piece (medium)
  • Garlic 2-3 cloves
  • Hard cheese 100 grams
  • Vegetable oil as required
  • Salt to taste
  • Ground black pepper

For cooking baked potatoes stuffed with mushrooms, be sure to defrost the pork, but in no case Speed ​​up the process with a microwave or hot water. Give the meat itself to leave. Then clean it of films, veins and excess fat. Rinse the pork with cool water and pat dry with using disposable paper towels.

Pass the prepared meat through a meat grinder, preferably not chopping pork very much, you can even just chop it with two knives. Of course, you can buy ready-made stuffing, if you trust manufacturer and are confident in the quality of the product. Mushrooms are not desirable scroll through a meat grinder, they can be finely chopped, so it will be much tastier.

Peel the onion, rinse with cool water and grind with a grater with medium or small holes. Can scroll it in a meat grinder. Peel the garlic cloves and, as well as onions, grate.

Peel a piece of cheese and grind with a medium or coarse grater. Minced pork with mushrooms and put in a deep plate, add the chopped onion to it and how should mix. Do not forget about spices such as salt and ground black pepper. If you have other favorite condiments for meat, then boldly use them, mixing with minced meat.

Rinse the potatoes very thoroughly, best of all even use a special brush or sponge. Then clean peeled vegetables, unless you like potatoes baked in the skin. Cut peeled vegetables in half lengthwise, wipe off disposable paper towels and core them, so that you get a boat.

Sprinkle the prepared potatoes with a small amount of salt and spice, and then a tablespoon put in the cavity of each half minced pork mixed with mushrooms. Tamp the filling tightly dining boat.

Lubricate the baking dish with vegetable oil and place in it halves of potatoes stuffed with minced meat. Sprinkle each half grated garlic and cheese, so that you get a pea. By you can add a little dried greens to your taste, if suddenly it was at your fingertips at that moment. Close the pan at the end for baking foil and send to preheated to 200 degrees oven for 30-40 minutes. Be sure to check in the first half hour preparedness of potatoes stuffed with meat and mushrooms, and if minced damp, continue cooking.

Look how deliciously stuffed looks oven-baked potato with mushrooms on these a photo:

How to cook potatoes stuffed with mushrooms and in the oven cheese

Mushrooms stuffed potatoes

  • potatoes – 6 large potatoes;
  • fresh mushrooms – 300g;
  • fat cream (or sour cream) – 50-70 ml;
  • hard cheese – 50g;
  • butter – 50g;
  • salt to taste.

Peel potatoes, wash, cut off the top and with a small knife (or potato peeler) make a notch. To do this, note 5-7 mm from the edges for the rim and cut the inside, leaving about 1cm for bottom. If desired, the potato can be cut not along, but across, while receiving two “boats”. Potato preparations placed in boiling salted water (or milk), add butter and boil a little (until the initial stage of softness).

Rinse mushrooms, dry, cut darkened if necessary parts, then cut into thin slices.

Heat vegetable oil in a pan, add mushrooms and fry for several minutes. Season to taste with salt.

Remove the prepared potatoes from the liquid, dry, then grease with butter and fill with mushrooms.

Put fat cream (or sour cream) on top of the mushrooms and sprinkle grated cheese. Bake in the oven for 20-30 minutes at 180 degrees to the appearance of a crust. Ready potatoes stuffed with mushrooms and cheese, let cool slightly, then spread on plates.

Stuffed Boat Potatoes

  • 4 or 5 potatoes, depending on size;
  • 200 g. Ready-made minced chicken or chicken fillet (to obtain minced meat will need to be passed through a meat grinder);
  • 100 g of cheese;
  • A bowl of mushrooms, a volume of 250 ml;
  • 1 onion;
  • Mayonnaise;
  • Vegetable oil;
  • Salt pepper.

To cook potatoes stuffed with mushrooms and cheese in in the oven, salt and pepper the minced meat. Roll the neat ones out of it balloons. So that the stuffing is not sticky to your hands, they need to be moistened in a cool water after each ball. Dip balls into boiling water and cook until cooked.

Peel and chop the onion with a knife. Prepare the mushrooms: fresh rinse, and boil frozen ones for 1 minute. Mushrooms should cut into medium sized pieces.

Fry the mushrooms and onions in oil until cooked. It takes 20 or 25 minutes. In the cooking process, they can be salted and topped, if necessary, a little water.

Cook the jacket potatoes. When it cools, clean it. Cut in half and gently with a teaspoon make recesses, as in the photo.

Should get “boats”.

Baking dish or pan with removable or metal grease with a small amount of oil. Place in it potato “boats” and start with mushrooms fried with onions.

Brush each stuffed potato with mayonnaise on top mushrooms. Forcemeat balls cut in half so that they are resistant, and lay on the “boat” on a layer of mayonnaise. On small potatoes are placed in two halves of a ball, on large – by three. Sprinkle them with chopped cheese and send briefly to the oven so that the cheese melts and the dish takes over view.

Roasted potatoes stuffed with mushrooms and cheese, ready! Its taste is perfectly accentuated by fresh or canned vegetables. Enjoy your meal!

Mushrooms stuffed potatoes

  • 500 g of potatoes
  • 50 g dried mushrooms
  • 120 g of onion,
  • 100 g sour cream
  • 10 g flour
  • 20 g of oil
  • 30 g of cheese.
  1. Wash the mushrooms thoroughly, cut into thin slices and fry in oil with onions until tender.
  2. Cook large potatoes in salted water until half cooked, then remove the core with a sharp spoon. Received recess fill with a mixture of mushrooms with onions.
  3.  Put the potatoes in a deep pan (or roasting pan), pour sour cream and sprinkle with grated cheese. Stew potatoes stuffed with mushrooms and cheese until tender.

Stuffed potato recipes with mushrooms in sour cream

Stuffed Potatoes with Mushrooms in Sour Cream

You will need:

  • 100g dried mushrooms,
  • 10-15 large potatoes,
  • 1 onion,
  • ½ cup mushroom broth,
  • 200 g of cheese
  • 2 tbsp sour cream
  • 1 tbsp flour.

Boil or bake potato tubers until cooked, then from each one so take out the crumb to make a boat with walls, with this needs to cut a part of the tuber – then it will need to be covered potatoes. Boil the mushrooms until tender, strain the liquid, chop the mushrooms and add to the pan to the fried onion, pour 1 tbsp. flour and mix, pour ½ cup of broth, boil, put sour cream, salt and mix, warm, put the filling on the potatoes. Put stuffed tubers in cover, cover with cut parts and bake. Before baking pour stuffed potatoes with mushrooms sour cream and melted butter, sprinkle with breadcrumbs. Pull out the tubers (almost ready) grate cheese on top and send again, bake.

Baked potatoes with mushrooms and tomatoes

Ingredients:

  • 6 large potato tubers,
  • 200 g of mushrooms (champignons, oyster mushrooms or others),
  • 2 medium sized onions,
  • 150 g of hard cheese
  • 2 medium-sized fresh tomatoes
  • 100 g sour cream
  • vegetable oil,
  • fresh herbs, salt, black pepper and other seasonings to taste.

Wash the potatoes thoroughly and boil them in their “uniform” until half-preparedness. Drain the water, and when the tubers have cooled, cut each lengthwise into two parts, gently remove with a spoon the center, forming boats. If you use frozen mushrooms, defrost them first and drain excess liquid. Mushrooms peel, rinse well and cut into small slices. Bow peel, rinse and chop finely. Wash the tomatoes make cross-shaped incisions on top, pour over boiling water, and then immerse in ice water for half a minute. After that, carefully remove peel and finely chop. Rinse the greens, dry and chop. Cheese coarsely rub. Chop the potato center as well. On the pan with a little vegetable oil lightly brown onions, then send mushrooms to it, mix and cook until the moisture has completely evaporated. Remove the pan from fire, and when the mushrooms cool slightly, add prepared tomatoes, potatoes, greens, salt, black pepper and other seasonings taste. Season the finished stuffing with sour cream and stuff it with it. potato baskets. Grease a creamy dish with high sides. oil or cover with foil, lay the potatoes tightly to each other friend and put in the oven, preheated to 180 °, for 20-25 minutes. Remove the pan from the oven, sprinkle the boats with grated cheese and bake another 5-7 minutes. Serve cooked to this recipe. stuffed potatoes with mushrooms with fresh vegetables.

Potato Stuffed with Bacon Mushrooms

Composition:

  • Potato – 1 kg
  • Bacon (sliced) – 200 gr
  • Mushrooms – 200 gr
  • Onions – 1 pc.
  • Sour cream
  • Salt pepper.

Cooking method:

Finely chop the mushrooms and onions. Fry with vegetable oils.

Boil potatoes until half cooked. To cut in half. With a spoon remove the core.

Stuff the potatoes with mushrooms and onions. Put sour cream on top (1 tsp)

Wrap each stuffed potato in a strip of bacon.

Put the potatoes in a baking dish.

Bake in the oven (180C) for 15-20 minutes.

These photos show stuffed potatoes with mushrooms, cooked in the oven:

Mushrooms Stuffed Potatoes: French dishes

French dishes of potatoes stuffed with mushrooms are one of the win-win options when you need to quickly organize a table regarding the arrival of guests. Time does not take many. And the options may be the whole sea. You can add to the filling Well, so many products. It’s like climbing. One ingredient changed – and you have a new dish. French dishes are the most common and the most delicious option to surprise your guests.

Recipe number 1

Ingredients:

  • mushrooms – 300-400 grams / oyster mushrooms or champignons /
  • potatoes – 6-7 medium tubers
  • bulb
  • hard cheese – grams 150 – 200
  • salt, pepper, oregano
  • greens – dill, parsley
  • vegetable oil

To cook oven-baked potatoes stuffed with mushrooms, grate the cheese.

We clean the onion, chop it. Sew in a frying pan in oil until golden color.

My mushrooms, cut finely. Fry in vegetable oil about 10-12 minutes.

Mix onion, mushrooms and half the grated cheese. Salt, pepper, add oregano.

We clean the potato. Cut into halves. With a knife or like me, a teahouse spoon, remove the middle. We make such “boats”. Drop them in boiling water and cook after boiling for about 10 minutes.

Drain the water. Put the potatoes on a baking sheet. We fill potato with mushroom filling. Top with the rest of the cheese.

Bake in the oven for 15 minutes at a temperature of 160 – 170 degrees. We get, sprinkle with chopped herbs. French fries dish stuffed with mushrooms served only with sour cream.

Recipe number 2

  • 100 g of fresh mushrooms,
  • 200 g of potatoes
  • 50 g onions,
  • 20 g butter,
  • 30 ml of vegetable oil,
  • pepper.
  1. Before you cook potatoes stuffed with mushrooms in French, fresh forest products need to be boiled for 5-7 minutes, and then fry for 20-25 minutes in vegetable oil.
  2.  Peel the same potato tubers, cut in half. Make recesses in them and fill with minced mushrooms mixed with finely chopped onions.
  3. Put the potatoes in slices together, pour over the butter, sprinkle with pepper and bake in the oven until browning.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment