Potato stuffed with mushrooms: recipes with photos

If you are not looking for easy ways, and fried or stewed potatoes have long fed up with you, try to surprise your home with original dishes. We are talking about potatoes stuffed with 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 be more satisfying.

Oven-baked potato stuffed with mushrooms and cheese

Mushrooms stuffed with mushrooms

• 500 g 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 the mushrooms into strips and fry in 2 tbsp. tablespoons of oil until the liquid evaporates. Add finely chopped onions and fry until soft. After this, beat the raw egg, salt, pepper to taste and mix well.
2. Add ⅔ grated cheese and grated garlic, mix and set aside.
3. Peel raw potatoes, cut off the tops, cut out the core with a teaspoon and fill with minced meat.
4. Place the potatoes in a deep frying pan (or in a refractory glass dish) 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 cooking, sprinkle 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 white dried mushrooms,
• 1 onion,
• 1 tbsp. a spoonful of flour
• 10 g butter (or margarine), 30 g sauce,
• 1 tbsp. a spoon of ground crackers,
• 50 g of cheese, water.

1. Bake the potatoes, peel them, cut off the tops and remove the middle from each potato with a spoon so that there are sufficiently strong 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 sautéed flour into boiling mushroom broth, and cook, stirring constantly.
4. When the broth thickens, add mushrooms, onions and as many potatoes removed from the tubers as necessary to prepare a sufficient amount of minced meat.
5. Fill the potato tubers with this minced meat and place them on a greased dish. Pour in sour cream sauce, sprinkle with grated cheese mixed with ground breadcrumbs, drizzle with oil and bake in a frying oven.

Check out the photo of the mushroom-stuffed potatoes for the recipes on this page:

Potatoes stuffed with mushrooms and minced meat: recipes for the oven

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 is passed twice through a meat grinder. Mushrooms are also passed through a meat grinder and mixed with minced meat. Stuffing stuffed potatoes, put on a baking sheet, greased, baked until golden brown. From time to time, potatoes are poured with fat, and finally salted.

To cook potatoes stuffed with mushrooms in the oven, according to this recipe, make the sauce. To do this, in the melted lard, fry the flour, pour milk, sprinkle with red pepper and add sour cream. The potatoes are placed on plates and poured with 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 cooked 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 the top of them. A teaspoon is selected from the middle of the potato so that the walls of the potato are 1 cm thick. Peel the potatoes. Potato mass is mixed with mushroom and minced meat, yolk, 2 tbsp. spoons of sour cream, spices. Beat protein is added there, mixed. The middle of the potatoes is salted and filled with potato-meat mass. Potatoes stuffed with minced meat and mushrooms are put in the oven on a baking sheet, watered with the rest of sour cream, mixed with yolk, and browned. Potatoes stuffed with mushrooms and salad are cooked according to this recipe.

Oven-baked potato stuffed with minced meat

• Potato 2 pieces (large)
• Ceps 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

To cook baked potatoes stuffed with mushrooms, be sure to defrost the pork, but in no case accelerate the process using a microwave or hot water. Let the meat stand by itself. Then clean it of films, veins and excess fat. Rinse the pork with cool water and pat dry with disposable paper towels.

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

Peel the onion, rinse with cool water and grind with a grater with medium or small holes. You 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 large grater. Combine minced pork with mushrooms and put in a deep plate, add the chopped onion to it and mix well. Do not forget about spices such as salt and black pepper. If you have other favorite seasonings for meat, then feel free to use them, mixing with minced meat.

Wash the potatoes very thoroughly, it is best to even use a special brush or sponge. Then peel the vegetables, unless you like potatoes baked in a peel. Cut the peeled vegetables lengthwise into halves, wipe them with disposable paper towels and core them to make a boat.

Sprinkle the prepared potatoes with a small amount of salt and spices, and then put a tablespoon in the cavity of each half of the vegetable, minced pork mixed with mushrooms. Tamp the stuffing tightly with a table boat.

Lubricate the baking dish with vegetable oil and place the potato halves stuffed with minced meat in it. Sprinkle each half with grated garlic and cheese to make a pea. You can add a little dried greens to your taste, if suddenly it was at your fingertips at that moment.At the end, close the baking sheet with foil and place in the oven preheated to 200 degrees for 30-40 minutes. After the first half hour, be sure to check the readiness of potatoes stuffed with meat and mushrooms, and if the mince is still damp, continue cooking.

Look how deliciously stuffed potato with mushrooms baked in the oven looks like in these photos:

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

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

Rinse mushrooms, dry, if necessary, cut off the darkened parts, and 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 with grated cheese. Bake in the oven for 20-30 minutes at 180 degrees until a crust appears. Ready potatoes stuffed with mushrooms and cheese, let cool slightly, then put on plates.

Stuffed Potato Boats

• 4 or 5 potatoes, depending on size;
• 200 g of ready-made minced chicken or chicken fillet (to get the minced meat, it 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 the oven, salt and pepper the minced meat. Roll neat balls out of it. So that the stuffing is not sticky to the hands, they need to be moistened in cool water after each ball. Dip balls into boiled water and cook until cooked.

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

Fry the mushrooms and onions in oil until cooked. It takes 20 or 25 minutes. In the process of cooking, you can salt and add, if necessary, a little water.

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

Should get "boats".

Lubricate the baking dish or pan with a removable or metal handle with a little oil. Place potato "boats" in it and start the mushrooms fried with onions.

Brush each stuffed potato with mayonnaise on top of the mushrooms. Cut the minced balls in half so that they are stable, and put them on the “boats” on a layer of mayonnaise. Two halves of the ball are placed on small potatoes, on three - three. Sprinkle them with chopped cheese and send briefly to the oven so that the cheese melts and the dish takes on a finished look.

Cooked potatoes stuffed with mushrooms and cheese are ready! Its taste is perfectly emphasized by fresh or canned vegetables. Bon Appetit!

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 ready, then remove the core with a sharp spoon. Fill the resulting recess with a mixture of mushrooms with onions.
3. Put the potatoes in a deep frying 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 remove the crumb from each so that you get a boat with the walls, and you need to cut a part of the tuber - then it will need to cover the 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, add salt and mix, warm, put the filling on the potatoes. Put stuffed tubers in a container, cover with cut pieces and bake. Before baking, pour the stuffed potatoes with mushrooms, sour cream and melted butter, sprinkle with breadcrumbs. Pull the tubers (almost ready) from above, grate the cheese and send again, bake.

Baked potatoes with mushrooms and tomatoes

Ingredients:

• 6 large potato tubers,
• 200 g of mushrooms (champignons, oyster mushroom 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 uniforms” until half ready. Drain the water, and when the tubers have cooled, cut each lengthwise into two parts, carefully remove the middle with a spoon, forming boats. If you use frozen mushrooms, first defrost them and drain the excess liquid. Peel the mushrooms, rinse well and cut into small slices. Peel the onion, rinse and chop finely. Wash the tomatoes, make cross-shaped incisions on top, pour over boiling water, and then lower them for half a minute into ice water. After that, carefully remove the peel and chop finely. Rinse the greens, dry and chop. Cheese coarsely. Chop the potato center as well. In a pan with a small amount of vegetable oil, lightly brown onions, then send mushrooms to it, mix and cook until the moisture has completely evaporated. Remove the pan from the heat, and when the mushrooms cool slightly, add the prepared tomatoes, potatoes, herbs, salt, black pepper and other seasonings to taste. Goto
season the filling with sour cream and stuff potato baskets with it. Grease a mold with high sides with butter or cover it with foil, put the potatoes tightly together and put in the oven, heated to 180 °, for 20-25 minutes. Remove the pan from the oven, sprinkle the boats with grated cheese and bake for another 5-7 minutes. Serve stuffed potatoes with mushrooms and fresh vegetables cooked according to this recipe.

Potato Stuffed with Bacon Mushrooms

Structure:

• 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 oil.

Boil potatoes until half ready. To cut in half. Remove the core with a spoon.

Stuff the potatoes with mushrooms and onions. Top with sour cream (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

French dishes of potatoes stuffed with mushrooms are one of the win-win options when you need to quickly organize a table about the arrival of guests. Time does not take much. And the options may be the whole sea. You can add very many products to the filling. It's like climbing. Changed one ingredient - and you have a new dish. French dishes are the most common and 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, we grate the cheese.

We clean the onion, chop it. Let in a frying pan in oil until golden brown.

My mushrooms, cut finely. Fry in vegetable oil for 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, with a teaspoon, remove the middle. We make such “boats”. Dip them in boiling water and cook after boiling for about 10 minutes.

Drain the water. Put the potatoes on a baking sheet. We fill the potatoes 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 dish potatoes 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 cooking potatoes stuffed with mushrooms in French, fresh forest products should be boiled for 5–7 minutes, and then fried in vegetable oil for 20–25 minutes.
2. Peel the identical potato tubers, cut in half. Make indentations in them and fill with minced meat from 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 browned.