Potatoes stuffed with mushrooms

Potatoes stuffed with mushrooms


  • 4 large potatoes
  • 1 cup of soft cheese
  • 3 fresh onions finely chopped
  • 2 tablespoons grated parmesan cheese
  • 2 tbsp fresh basil chopped
  • 1 tablespoon of fresh garlic chopped
  • 50ml white wine


Wash the potatoes, sprinkle them with a little margarine and wrap in aluminum foil.

Bake about 1 hour until they are tender.

In the meantime prepare as follows: heat the oil and sauté the mushrooms and onions for 3'-4' mins, stirring frequently. Add the garlic and keep stirring for 2'-3 minutes.

Add wine and strengthen the fire until the fluids of the food evaporate.

Pour the tomatoes and the vegetable cube dissolved in water, and keep boiling in a low fire about 20'-25' mins.

Remove and add basil, salt and pepper.

When the potatoes are cooked, carefully open and remove the aluminum foil.

Cut a thin slice of each potato.

Empty enough of their flesh and place them on a platter.

Fill with the mixture of mushrooms and serve


Sandanski, Благоевград, Bulgaria
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