Potatoes stuffed with mushrooms and chavignol
  • Temps de préparation: 15 minutes
  • Temps de cuisson: 40 minutes
  • Nombre de personnes:
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Potatoes stuffed with mushrooms and chavignol

By 16 February 2023

Ingredients

Instructions

  • 2 potatoes
  • 150 g button mushrooms
  • 1/2 chavignol dung
  • 5 broccoli florets
  • 1 shallot
  • parsley
  • olive oil
  • salt pepper
  1. For water into a saucepan. On high heat, bring it to a boil and throw in the potatoes. Let them cook for 20 minutes.
  2. Preheat the oven to 180°C (th.6).
  3. Once cooked, cut each potato in half, then empty them partially, making sure to leave about 1 cm of flesh.
  4. Peel the shallot, rinse it and chop it. Wash, spin dry, then chop the parsley. Cut the broccoli into pieces.
  5. In a skillet, over low heat, for 1 tbsp. coffee of olive oil.
  6. Brown the mushrooms, the minced broccoli florets and the shallot for 15 minutes. Add 1 tbsp. parsley, salt and pepper.
  7. Cut the Chavignol into slices.
  8. Fill the potatoes with the stuffing then add the slices of Chavignol.
  9. Place the potatoes in a baking dish with a bottom of water and bake for 30 minutes.
  10. Serve immediately.
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Potatoes stuffed with mushrooms and chavignol

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