Pommes de terre farcies aux champignons

 



  • 6 large potatoes
  • 4 eggs
  • 10 mushrooms
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 8 slices of ham
  • 100 g ( 0,22 lbs) mozzarella cheese (Grated)
  • 1/2 teaspoon of olive oil
  • 4-5 sprigs of parsley (finely chopped)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

Arrange the potatoes on a baking tray lined with grease-proof paper, sprinkle some olive oil, salt and pepper and bake in a preheated oven at 180 ( 352) degrees for 45 minutes.
Clean and slice the mushrooms, dice the onion and peppers and prepare. Heat the olive oil in a pan, add the onion first and start sauteing.
Then add the peppers and mushrooms, respectively, and continue sautéing until the vegetables soften and absorb their water. Then add the finely chopped ham, salt and spices, mix and remove from the stove.
After taking the potatoes out of the oven, cut the tops horizontally, hollow out the insides with a spoon and transfer them to a bowl.
Beat the eggs in a bowl, add them to the potatoes you separated and mix. Add the mushroom mortar and parsley you prepared and mix well.
Divide the mortar you have obtained into the potato bowls and put them in the baking dish. Sprinkle grated mozzarella cheese on them and bake in a preheated oven at 180 (352) degrees for 10 minutes.
Sprinkle parsley on top and serve hot.


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