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Potatoes stuffed with mushrooms

Author
Cookinero 23 Jul 2025
1960
Potatoes stuffed with mushrooms

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.

How to cook Potatoes stuffed with mushrooms

Step 1

Potatoes stuffed with mushrooms

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

Potatoes stuffed with mushrooms

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

Potatoes stuffed with mushrooms

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.

Potatoes stuffed with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with cremini, shiitake, or portobello mushrooms for richer flavor, or use canned mushrooms for convenience. Adjust cooking time as needed.
Replace sour cream with a dairy-free alternative like coconut or almond-based yogurt, and omit the cheese or use a vegan cheese substitute.
Yes, assemble the stuffed potatoes (without baking the second time) and refrigerate for up to 24 hours. Bake just before serving for best texture.
Serve with a fresh green salad, roasted vegetables, or grilled meats for a balanced meal. They also work as a hearty appetizer.
Freeze after the first bake (before stuffing). Thaw, stuff, and bake as directed. Note: Texture may soften slightly after freezing.
Reduce carbs by scooping out more potato flesh or using smaller potatoes. Replace flour with almond flour and omit or reduce sour cream.
Reheat in a 350°F oven for 10-15 minutes for crispness, or microwave for 1-2 minutes for quick warming (cheese may not stay as crispy).
Yes, air fry stuffed potatoes at 375°F for 8-10 minutes after stuffing. Adjust time based on your appliance’s power.

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