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Potatoes stuffed with mushrooms is a tasty and appetizing dish that is cooked in the oven. To make stuffing convenient, choose medium and large tubers. Potatoes baked in this way can feed a large family after the autumn mushroom harvest, for example. This is a hearty and at the same time very simple dish.

Step 1

Prepare the potatoes. Grease the vegetable with vegetable oil, sprinkle with salt on top. Bake in the oven at 180℃ for 40-50 minutes.

Step 2

While the potatoes are baking, prepare the filling. Fry the onions and mushrooms in vegetable oil in a frying pan or in a multicooker for 10 minutes until the liquid has completely evaporated. Add the garlic, pour in the flour. Mix thoroughly. Cook for another 1-2 minutes. Add sour cream, salt, pepper, herb mix, parsley. Mix.

Step 3

Remove the cap from the cooked potatoes (1/3 of the total volume). Remove the potato pulp - very carefully so as not to damage the shell. Add the potato pulp to the mushroom filling, mix. Fill the potato pots with the mushroom mixture, sprinkle with grated cheese on top. Bake in the oven, preheated to 200 ℃ for 10-15 minutes until the cheese is browned.