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🍽️ Mushrooms Stuffed with Cream Cheese and Potato-Tomato Stew

483 kcal · 30 min · 4 servings

Mushrooms Stuffed with Cream Cheese and Potato-Tomato Stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees. Clean the mushrooms with a cloth. Cut off the stems. Set the mushroom caps aside. Keep the stems.
  2. 2. Mix the cream cheese with half of the Parmesan in a bowl. Season the mixture with salt and pepper. Take one teaspoon of the mixture. Fill the openings of the mushrooms with it. Place the stuffed mushrooms on a baking sheet lined with baking paper. Bake the mushrooms in the oven for 15 minutes.
  3. 3. Wash the potatoes thoroughly. Peel the potatoes. Cut the potatoes into pieces about 3 cm in size. Put the potatoes in a pot. Cover them with salted water. Cover the pot. Bring the water to a boil. Cook the potatoes for 10 minutes over medium heat.
  4. 4. Chop the mushroom stems roughly. Wash the parsley. Shake the parsley dry. Pluck the leaves from the stems. Chop the parsley roughly. Wash the tomatoes. Cut the tomatoes in half. Take a cup of the potato cooking water.
  5. 5. Drain the potatoes in a sieve. Put the potatoes back into the pot. Mix the potatoes with the remaining Parmesan. Mix in the chopped mushroom stems. Mix in the tomatoes. Mix in the parsley. Mix in about 100 ml of the cooking water. Add the cold butter. Add the remaining cream cheese mixture. Stir everything well until a creamy mixture forms.
  6. 6. Season the ragout with salt and pepper. Take the stuffed mushrooms out of the oven. Plate the ragout. Serve the ragout together with the stuffed mushrooms. Enjoy your meal!

Nutrition per serving