Illes Lightly Filled Mushroom Heads on Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 medium mushrooms
- 75 g ham, leaner, diced
- 2 onions)
- 1 clove garlic
- 1 salt and pepper
- 1 pinch (s) vegetable broth, grained
- 1 pinch (s) chili powder
- 1 tablespoon oil
- 1 mozzarella
- 2 small tomatoes, if available
- 100 ml mineral water
- 2 teaspoons light cream with herbs or light cream cheese
- Potato (s) as required
- rosemary
- basil
- thyme
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and unscrew the stem. Chop 1 onion, the clove of garlic and the mushroom stalks and fry them in the oil, season with pepper, chili powder, vegetable stock and a little salt. Add the ham cubes and fry lightly, season to taste. Pour approx. 1 teaspoon of this mixture into each of the mushroom heads. Place a thin slice of mozzarella on each mushroom, this also ensures the necessary binding.
- Deglaze the frying set in the pan with 100 ml of mineral water and gently stir in the cream (15% fat, herbs). Place the mushrooms in the sauce with the filling facing up and cover and simmer gently! The mushrooms and the liquid should stay creamy. When the mozzarella has melted, the mushrooms are ready.
- Simmer small potatoes as jacket potatoes for about 10 minutes. Rinse with cold water and cut in half lengthways. Place on a baking sheet and brush or spray with a little oil. Sprinkle the salt, pepper and chopped rosemary as well as basil and thyme, also as a powder, generously over the top. Place 2 small party tomatoes and an onion eighth lengthways on top! Bake in the oven for about 15 minutes, check whether the potatoes are cooked.
- Serve with the mushrooms.
- 4.2 p / person with full potatoes for 2 p.
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