Mushrooms Stuffed With Carrot And Potato Recipe

Name: Mushrooms Stuffed With Carrot And Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes, peeled and chopped; 500 g carrots, peeled and chopped; 1/2 litre vegetable stock; 12 None large mushrooms, with the stems removed and finely chopped; 1 None onion, peeled and finely chopped; 30 g butter or margarine; 1/2 bunch chives, chopped finely; 1/2 bunch parsley, chopped; 3 tbsp sour cream; 50 g Parmesan cheese, grated

Servings: persons

1
Place 1/3 of the carrots and the stock in a saucepan, cover, and cook for about 15 minutes. Place the remaining carrots and the potatoes in boiling salted water, cover, and cook for about 20 mins.
2
Heat 1 tbsp of butter in a large pan and saute the chopped mushroom stems and onion. Season to taste and set aside. Puree the carrots in the stock, add the herbs and sour cream, and season to taste. Pour in about 1/2 cup of the potato and carrot cooking water and stir.
3
Preheat the oven to 400u00b0F. Drain the potatoes and carrots and mash them coarsely. Stir in 1/4 cup of Parmesan and the mushroom stem mixture. Season to taste. Spread the mixture evenly in the mushroom caps and put them in a large baking dish. Pour in the carrot sauce around the mushrooms. Sprinkle with the remaining Parmesan and put a dot of butter on each mushroom. Bake for 30-40 minutes.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g potatoes, peeled and chopped, 500 g carrots, peeled and chopped, 1/2 litre vegetable stock, 12 None large mushrooms, with the stems removed and finely chopped, and more.

Yes, Mushrooms Stuffed With Carrot And Potato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms Stuffed With Carrot And Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions