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If you are not looking for easy ways, and fried or stewed potatoes have become boring for you for a long time, try surprising homemade original dishes. We are talking about potatoes stuffed with mushrooms, photos and recipes for which are offered below. As ingredients, you can use not only vegetable components and mushrooms, but also add meat components - then the dish will turn out to be more satisfying.

Oven baked potatoes stuffed with mushrooms and cheese

Potatoes stuffed with mushrooms

• 500 g champignons,
• 12 medium potatoes
• 4 onions,
• 1 clove of garlic
• 1 egg,
• 6 tbsp. tablespoons of vegetable oil,
• 100 g of hard cheese
• 4 tbsp. tablespoons of mayonnaise,
• 2 tbsp. spoons of sour cream,
• salt and pepper to taste
• parsley and dill.

1. Cut the mushrooms into strips and fry in 2 tbsp. tablespoons of oil until the liquid evaporates. Add finely chopped onion and fry until tender. After that, beat a raw egg, salt and pepper to taste and stir well.
2. Add ⅔ grated cheese and shredded garlic, stir and set aside.
3. Peel the raw potatoes, cut off the tops, cut the core with a teaspoon and fill with the mushroom stuffing.
4. Place the potatoes in a deep frying pan (or in a refractory glass dish) with the remaining oil, coat with a mixture of sour cream and mayonnaise and place in the oven.
5. Bake the potatoes until golden brown. 5 minutes before cooking, sprinkle the remaining grated cheese on the dish.
6. Before serving, garnish the potatoes stuffed with mushrooms with parsley and dill.

Baked potatoes stuffed with dried mushrooms

• 1 kg of potatoes,
• 100 g dried white mushrooms,
• 1 onion
• 1 tbsp. a spoonful of flour
• 10 g butter (or margarine), 30 g sauce,
• 1 tbsp. a spoonful of ground crackers,
• 50 g of cheese, water.

1. Bake the potatoes, peel them, cut off the tops and remove the middle from each potato with a spoon so that the walls are strong enough.
2. Boil dried porcini mushrooms (do not pour out the broth), chop them. Spread the chopped onions.
3. To cook potatoes stuffed with mushrooms in the oven, part of the mushroom broth must be cooled and mixed with browned flour. Pour cold, mixed with browned flour into boiling mushroom broth, and cook, stirring all the time.
4. When the broth thickens, add mushrooms, onions and as many potatoes removed from the tubers as needed to cook enough minced meat.
5. Fill the potato tubers with this minced meat and place them on a greased dish. Pour with sour cream sauce, sprinkle with grated cheese mixed with ground breadcrumbs, drizzle with butter and bake in an oven.

Look at a photo of potatoes stuffed with mushrooms for the recipes presented on this page:

Potatoes stuffed with mushrooms and minced meat: recipes for the oven

Potatoes stuffed with stew and mushrooms

4-6 servings:

• 1.7 kg of potatoes,
• 200 g of mushrooms
• 360 g pork
• 80 g lard,
• 30 g flour
• 140 g milk
• 140 g sour cream
• spices to taste.

The middle is removed from the potatoes. Braised pork is minced twice. We also pass the mushrooms through a meat grinder and mix with minced meat. Stuff potatoes with minced meat, put on a greased baking sheet, bake until golden brown. From time to time potatoes are poured with fat, and at the end they are salted.

To cook mushroom-stuffed potatoes in the oven using this recipe, make a sauce. To do this, fry flour in melted lard, pour it over with milk, sprinkle with red pepper and add sour cream. The potatoes are transferred to plates and poured over with hot sauce.

Baked potatoes stuffed with meat and mushrooms

Serves 4:

• 8 large potatoes,
• 250 g fresh mushrooms,
• 1 egg,
• 1 yolk,
• 200 g boiled pork,
• 200 g sour cream,
• spices: vegeta,
• salt,
• ground black pepper
• parsley to taste.

Well-washed potatoes with skin are baked in the oven. Cut off the top from them. With a teaspoon, select the middle from the potatoes so that the walls of the potatoes are 1 cm thick. The skin is removed from the potatoes. The potato mass is mixed with mushroom and minced meat, yolk, 2 tbsp. spoons of sour cream, spices. The whipped protein is added there, mixed. The middle of the potatoes are salted and filled with potato and meat mass. Potatoes stuffed with minced meat and mushrooms are placed in the oven on a baking sheet, poured with the rest of sour cream mixed with yolk, and browned. The potatoes stuffed with mushrooms cooked according to this recipe are served with salad.

Potatoes stuffed with minced meat, baked in the oven

• Potatoes 2 pieces (large)
• Porcini mushrooms 300 grams
• Pork meat 400-450 grams
• Onion 1 piece (medium)
• Garlic 2-3 cloves
• Hard cheese 100 grams
• Vegetable oil as needed
• Salt to taste
• Ground black pepper

To cook baked potatoes stuffed with mushrooms, be sure to defrost pork, and in no case speed up the process with a microwave or hot water. Let the meat sit on its own. Then clean it from films, streaks and excess grease. Rinse the pork with cool water and pat dry with disposable paper towels.

Pass the prepared meat through a meat grinder, preferably without chopping the pork very much, you can even just chop it with two knives. Of course, you can buy ready-made minced meat if you trust the manufacturer and are confident in the quality of the product. It is not advisable to scroll the mushrooms through a meat grinder, they can be finely chopped, it will be much tastier.

Peel the onion, rinse with cool water and chop with a grater with medium or fine holes. You can scroll it in a meat grinder. Peel the garlic cloves and, like the onions, grate.

Peel a piece of cheese and grind with a medium or coarse grater. Combine minced pork with mushrooms and put in a deep plate, add chopped onion to it and mix well. Don't forget about spices like salt and black pepper. If you have any other favorite seasonings for meat, then feel free to use them, mixing with minced meat.

Rinse the potatoes very thoroughly, it is best even to use a special brush or sponge. Then peel the vegetables, unless you like peeled potatoes. Cut the peeled vegetables into halves lengthways, wipe with disposable paper towels and core them out to form a boat.

Sprinkle the prepared potatoes with a little salt and spices, and then put the minced pork mixed with mushrooms into the cavity of each half of the vegetable with a tablespoon. Tamp the filling tightly with a canteen boat.

Grease a baking dish with vegetable oil and place the minced potato halves in it. Sprinkle each half with grated garlic and cheese to make a crust. To taste, you can add a little dried greens, if suddenly it was at your fingertips at this moment. At the end, close the baking sheet with foil and send to the oven preheated to 200 degrees for 30-40 minutes. After the first half hour, be sure to check the readiness of the potatoes stuffed with meat and mushrooms, and if the minced meat is still damp, continue cooking.

See how delicious stuffed potatoes with mushrooms baked in the oven looks in these photos:

How to cook potatoes stuffed with mushrooms and cheese in the oven

Potatoes stuffed with mushrooms

• potatoes - 6 large potatoes;
• fresh mushrooms - 300g;
• fat cream (or sour cream) - 50-70 ml;
• hard cheese - 50g;
• butter - 50g;
• salt to taste.

Peel the potatoes, rinse, cut off the top and make a notch with a small knife (or potato peeler).To do this, mark 5-7 mm from the edge for the side and cut out the inner part, leaving about 1 cm for the bottom. If desired, the potato can be cut not lengthwise, but across, thus obtaining two "boats". Place the potato blanks in boiling salted water (or milk), add butter and boil a little (until the initial stage of softness).

Rinse the mushrooms, dry, if necessary, cut off the darkened parts, then cut into thin slices.

Heat vegetable oil in a frying pan, add mushrooms and fry for a few minutes. Season to taste with salt.

Remove the prepared potatoes from the liquid, dry, then grease with butter and fill with mushrooms.

Put heavy cream (or sour cream) on top of the mushrooms and sprinkle with grated cheese. Bake in the oven for 20-30 minutes at 180 degrees until a crust appears. Allow ready potatoes stuffed with mushrooms and cheese to cool slightly, then put on plates.

Stuffed potatoes "boats"

• 4 or 5 potatoes, depending on size;
• 200 g of ready-made minced chicken or chicken fillet (to get minced meat it will need to be passed through a meat grinder);
• 100 g of cheese;
• A bowl of mushrooms, 250 ml;
• 1 onion;
• Mayonnaise;
• Vegetable oil;
• Salt pepper.

To cook potatoes stuffed with mushrooms and cheese in the oven, season with salt and pepper. Roll neat balls out of it. So that the minced meat does not stick to your hands, they need to be moistened in cool water after each ball. Dip the balls into boiling water and cook until tender.

Peel and chop the onion with a knife. Prepare the mushrooms: rinse the fresh ones, and boil the frozen ones for 1 minute. The mushrooms should be cut into medium-sized pieces.

Fry mushrooms and onions in oil until cooked through. It will take 20 or 25 minutes. In the process of cooking, they can be salted and topped up, if necessary, a little water.

Boil the potatoes in their "uniform". When it cools down, clean it. Cut in half and carefully use a teaspoon to make indentations, as in the photo.

You should get "boats".

Lubricate a baking dish or frying pan with a removable or metal handle with a little oil. Place potato "boats" in it and fill with mushrooms fried with onions.

Spread mayonnaise over each stuffed potato on top of the mushrooms. Cut the minced meat balls in half so that they are stable, and place on the "boats" on a layer of mayonnaise. On small potatoes, two halves of a ball are placed, on large - three halves. Sprinkle them with crushed cheese and put them in the oven for a while to melt the cheese and take the finished dish.

Oven-baked potatoes stuffed with mushrooms and cheese are ready! Its taste is perfectly emphasized by fresh or canned vegetables. Bon Appetit!

Potatoes stuffed with mushrooms

• 500 g potatoes
• 50 g dried mushrooms,
• 120 g onions
• 100 g sour cream
• 10 g flour
• 20 g butter
• 30 g of cheese.

1. Wash the mushrooms thoroughly, cut into thin slices and fry in oil with onions until tender.
2. Boil large potatoes in salted water until half cooked, then remove the core with a sharp spoon. Fill the resulting depression with a mixture of mushrooms and onions.
3. Put the potatoes in a deep frying pan (or roasting pan), pour over the sour cream and sprinkle with grated cheese. Simmer potatoes stuffed with mushrooms and cheese until tender.

Recipes for stuffed potatoes with mushrooms in sour cream

Stuffed potatoes with mushrooms in sour cream

You will need:

• 100g dried mushrooms,
• 10-15 large potatoes,
• 1 onion
• ½ glass of mushroom broth,
• 200g cheese
• 2 tbsp sour cream,
• 1 tbsp flour.

Boil or bake the potato tubers until cooked, then remove the crumb from each so that you get a boat with walls, while you need to cut off part of the tuber - then you will need to cover the potatoes with it. Boil the mushrooms until tender, strain the liquid, chop the mushrooms and add to the pan to the fried onion, add 1 tbsp.flour and mix, pour in ½ cup of broth, boil over, put sour cream, salt and stir, warm up, put the filling on the potatoes. Place the stuffed tubers in a container, cover with cut pieces and bake. Before baking, pour the stuffed potatoes with mushrooms with sour cream and melted butter, sprinkle with breadcrumbs. Remove the tubers (almost ready), grate the cheese on top and send again, bake.

Baked potatoes with mushrooms and tomatoes

Ingredients:

• 6 large potato tubers,
• 200 g of mushrooms (champignons, oyster mushrooms or others),
• 2 medium-sized onions,
• 150 g of hard cheese
• 2 fresh medium sized tomatoes
• 100 g sour cream
• vegetable oil,
• fresh herbs, salt, black pepper and other seasonings to taste.

Wash the potatoes thoroughly and boil them "in their uniforms" until half cooked. Drain the water, and when the tubers have cooled, cut each lengthwise into two parts, carefully remove the middle with a spoon, forming boats. If using frozen mushrooms, defrost them first and drain off excess liquid. Peel the mushrooms, rinse well and cut into small slices. Peel the onion, rinse and chop finely. Wash the tomatoes, make cross-shaped cuts on top, pour over with boiling water, and then dip in ice water for half a minute. After that, carefully peel off the skin and chop finely. Rinse the greens, dry and chop. Grate the cheese coarsely. Chop the potato cores as well. In a frying pan with a small amount of vegetable oil, lightly brown the onions, then send the mushrooms to it, stir and cook until the moisture has completely evaporated. Remove the pan from heat, and when the mushrooms have cooled slightly, add prepared tomatoes, potatoes, herbs, salt, black pepper, and other seasonings to taste. Goto

Season the filling with sour cream and stuff the potato baskets with it. Grease a form with high sides with butter or cover with foil, put the potatoes tightly to each other and put in the oven, preheated to 180 °, for 20-25 minutes. Remove the baking sheet from the oven, sprinkle the boats with grated cheese and bake for another 5-7 minutes. Serve this recipe with Stuffed Mushroom Potatoes and Fresh Vegetables.

Potatoes stuffed with mushrooms in bacon

Composition:

• Potatoes - 1 kg
• Bacon (sliced) - 200 gr
• Mushrooms - 200 gr
• Bulb onion - 1 piece
• Sour cream
• Salt pepper.

Cooking method:

Chop mushrooms and onions finely. Fry with the addition of vegetable oil.

Boil potatoes until half cooked. To cut in half. Remove the core with a spoon.

Stuff the potatoes with mushrooms and onions. Put sour cream on top (1 tsp)

Wrap each stuffed potato in a strip of bacon.

Place the potatoes in a baking dish.

Bake in the oven (180C) for 15-20 minutes.

These photos show stuffed potatoes with mushrooms cooked in the oven:

Potatoes stuffed with mushrooms: French dishes

French dishes of potatoes stuffed with mushrooms are one of the win-win options when you need to quickly organize a table in connection with the arrival of guests. It doesn't take much time. And there can be a whole sea of ​​options. Well, very many products can be added to the filling. It's like lasagna. Changed one ingredient and you have a new dish. French dishes are the most common and most delicious option to surprise your guests.

Recipe number 1

Ingredients:

• mushrooms - 300-400 grams / oyster mushrooms or champignons /
• potatoes - 6-7 medium tubers
• bulb
• hard cheese - gram 150 - 200
• salt, pepper, oregano
• greens - dill, parsley
• vegetable oil

To cook baked potatoes stuffed with mushrooms in the oven, grate the cheese.

Peel and chop the onion. Add in a skillet in oil until golden brown.

My mushrooms, finely cut. Fry in vegetable oil for about 10-12 minutes.

Mix the onion, mushrooms and half of the grated cheese.Salt, pepper, add oregano.

We clean the potatoes. Cut into halves. With a knife or like me, with a teaspoon, remove the middle. We make a kind of "boats". We put them in boiling water and cook after boiling for about 10 minutes.

We drain the water. Put the potatoes on a baking sheet. Fill the potatoes with mushroom filling. Top with the rest of the cheese.

We bake in the oven for 15 minutes at a temperature of 160 - 170 degrees. We take out, sprinkle with chopped herbs. French dish potatoes stuffed with mushrooms, served only with sour cream.

Recipe number 2

• 100 g of fresh mushrooms,
• 200 g potatoes
• 50 g onions
• 20 g butter
• 30 ml of vegetable oil,
• pepper.

1. Before cooking potatoes stuffed with mushrooms in French, fresh forest gifts must be boiled for 5-7 minutes, and then fry for 20-25 minutes in vegetable oil.
2. Peel identical potato tubers, cut in half. Make indentations in them and fill with minced mushrooms mixed with finely chopped onions.
3. Fold the cut potatoes together, drizzle with butter, sprinkle with pepper and bake in the oven until browned.