Filled Mushrooms with Potato Cream

Ingredients

• 400 g starchy potatoes
• Salt
• 1 tbsp Olive Oil
• 60 ml milk (1.5% fat) (hot)
• Pepper
• nutmeg
• 1 tsp Rapeseed oil
• 5 g parsley (1 handful)
• 1 Red Onion
• 8 large mushrooms
• 480 g tomatoes (6 tomatoes)

Instructions

1. 1.

   Wash, peel, cube the potatoes and boil in salted water for about 20 minutes until tender. Drain, let steam dry and press through a potato masher. Stir in olive oil and hot milk to make a smooth potato purée, seasoning with salt, pepper and a pinch of freshly grated nutmeg.

2. 2.

   While the potatoes cook, coat a large baking dish with rapeseed oil. Wash parsley, pat dry and finely chop. Peel and finely dice the onion. Clean the mushrooms, cube their stems and mix them with the chopped parsley and diced onion into the potato cream. Fill each mushroom cap with the mixture and place in the prepared dish. Bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes.

3. 3.

   Meanwhile, clean, wash and dice the tomatoes. Remove the filled mushrooms from the baking dish and arrange the tomato cubes on top of them. Serve immediately.