The potatoes stuffed with mushrooms that I share are a very versatile recipe, very rich and very easy to make, it is also perfect for lunch or dinner. To prepare the recipe we first have to cook the potatoes in the oven and then fill them. The stuffing that we are going to use is mushrooms prepared with a kind of mashed bread and garlic and with paprika, therefore, the flavor and preparation is very reminiscent of Castilian soup. Crispy boletus stuffed potatoes are delicious with a spicy touch combined with the freshness of the vegetables and the sweet and sour flavor of the pickles!
Ingredients to make Potatoes Stuffed with Mushrooms:
- 4 large potatoes
- 400 grams of thistle or oyster mushrooms
- 1 slice of sliced bread
- 1 teaspoon cumin
- 3 garlic cloves
- 1 teaspoon sweet paprika
- 1 teaspoon of hot paprika
- 1 splash of oil
- ½ teaspoon oil
- 4 lettuce leaves
- 4 large pickles or other pickles
- 1 carrots
- 1 tablespoon coriander
- 1 pinch of black pepper
How to make Mushroom Stuffed Potatoes:
To prepare the potatoes, wash them well and prick them with a knife in several places. Preheat the oven to 180 degrees, cover the baking tray with aluminum foil and place the potatoes on top. Bake the potatoes for an hour turning them after 30 minutes.
Heat the oil in a frying pan and fry the peeled, uncut garlic cloves. When they are well browned, remove them and place them in a mortar.
In the same oil, fry the diced bread until well browned on all sides. Remove the bread and place it in the mortar. Add the cumin to the mortar and crush the garlic and the bread.
Cut the mushrooms into pieces, heat a pan with a little oil and cook the mushrooms, stirring a little. Add the salt and paprika, stir and cook for several more minutes. Add the sliced bread and the crushed garlic and 2 tablespoons of water to the pan and stir.
Tip: You can use other types of mushrooms if you like them better.
Cook the mushrooms for about 10 minutes or more until they are done and the sauce is reduced a little.
When the potatoes are soft, open them in half lengthwise without cutting all the way through. Season them well and remove the pulp with a spoon without removing it from the potato.
Fill the potatoes by placing the lettuce leaves, the gherkins and pickles, the grated carrot and the Castilian mushrooms on top.
Serve the potatoes stuffed with boletus with a little fresh coriander and your favorite sauce.
