Let me start by saying carbs are a good thing. We need them! They give us energy, they help our brains work better, they provide fiber, they make us happy, they ward off heart disease, they have valuable vitamins and they just taste good! So don't shy away from potatoes - they can be our friends!
These mushroom stuffed potatoes are easy to make and delicious. They can even be made with leftovers, so next time you're whipping up a batch of mashed potatoes, throw in a few extra potatoes so you can be prepared for these.
Ingredients:
3-4 Small-Medium Potatoes
2 1/2 Cups Chopped Mushrooms (any type will work- I used white button this time)
4 Green Onions or Yellow Onion
Salt
Pepper
Garlic
Onion Powder
Olive Oil
Process:
If you have leftover mashed potatoes, then you're already done with the first step. If not, the first thing to do is prepare the potatoes. Peel them, rinse them, and dice them up in small pieces. Boil them on medium heat until tender. Chopping them in small even pieces will help them cook faster and more evenly. Once tender, drain the potatoes and transfer them into a large bowl. Add your seasonings to taste, salt, pepper, garlic, onion powder. Mash them with a fork or potato masher. Do not add any butter or milk, we don't need the potatoes to be too soft. Set the potatoes aside to cool.
Now it's time to prepare the mushroom mixture. Chop mushrooms and onions into small pieces. If you're using a yellow onion, you probably only need 1/4 of the onion, depending on your taste buds. In a pan (I used the same one I boiled my potatoes in) add a little olive oil and then toss in the mushroom and onions. Add salt, pepper, and garlic. Stir up until tender and remove from heat.
By this time the potatoes should be cool enough to handle. Take out a small palm full and mash into a disk. If you're finding the potatoes are too soft or falling apart, you can add a little flour (any kind) to the mix and it will make it easier to handle. Using your fingers, make a small dent in the middle. Place a heavy spoonful of the mushroom mixture into the middle of the potato. Grabbing a slightly smaller amount of potato, again mash it into a disk. This time place the potato over the mushroom filling and using your fingers, mash the edges into the bottom potato. Continue with the rest of the potato. Although there was some left-over, I made four cakes with this amount. I wanted to save the extra mushroom mixture for a topping.
Now we're ready for pan frying. Heat up a little olive oil on a large frying pan. These don't really stick so you won't need but a scant amount. Cook for amount 5 minutes and then flip and cook for another 5 minutes. They will brown up and resemble hashbrowns. Feel free to get excited at this point. If they start to break during the cooking process, don't worry. Use a large spatula and flip anyway, they'll still cook the same way. You can see in the second picture I had one that opened; you can see the goodness trying to escape.
Once all cakes are cooked up, you are ready to eat! Top them with the extra mushroom mixture, pour yourself a glass of wine and eat! Enjoy!
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