Ingredients for Stuffed Champignons On Potatoes Bed
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How to Make Stuffed Champignons On Potatoes Bed
- Preheat oven to 350°F (175°C).
- Wash and thinly slice 1 lb potatoes. Boil until almost tender, about 10-12 minutes.
- While potatoes cook, remove stems from 1 lb large mushrooms (cremini or button). Finely chop the stems.
- Melt 2 tablespoons of margarine in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Add 1/2 cup breadcrumbs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Sauté for 2-3 minutes, stirring frequently, until golden brown.
- Stir in the chopped mushroom stems and sauté for another 2 minutes.
- Remove from heat and stir in 2 tablespoons chopped fresh parsley and 1/4 cup milk.
- Drain the cooked potatoes and transfer them to a greased baking sheet.
- Season the potatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with 1 clove minced garlic.
- Fill each mushroom cap with the stuffing mixture.
- Arrange the stuffed mushrooms on top of the potatoes on the baking sheet.
- Drizzle the remaining 1/8 cup milk over the mushrooms and potatoes.
- Bake for 30 minutes, or until the potatoes are tender and the mushrooms are heated through.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
14g
Fat
14g
Carbs
15g
