To celebrate an event properly, we start with dinner, which must "be" at the height of the evening. This is why I propose you a fabulous appetizer: potato baskets stuffed with mushrooms and cheese. And for the most romantic evening of the year, I propose them in the shape of a heart!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 122 KCal Calories per serving
-
Ingrediants
For the potato base
- About 50 g of cornstarch
- 1 teaspoon of rosemary powder
- Q.b. of pepper
- Q.b. of salt
- 50 g of spreadable cheese
- 50 g of grated Parmesan cheese
- 50 ml of milk
- 1 kg of potatoes
For the filling
- Q.b. of parsley
- 80 g of spreadable cheese
- 1 teaspoon of garlic powder
- Q.b. of pepper
- Q.b. of salt
- 3 tablespoons of extra virgin olive oil
- 300 g of champignon or chiodini or pioppini mushrooms
Materials Needed
- Casserole for cooking potatoes
- Casserole for mushrooms
- Potato masher
- Bowl
- Sac à poche with star spout
- Brush
- Immersion mixer
Preparation
- Prepare the boiled potatoes. Wash the potatoes in cold water, scrubbing them gently with a brush to remove all traces of soil. Immerse the potatoes in cold water, then bring to a boil and cook for 40 minutes or until they have taken on a soft consistency.
Which potatoes to choose?
To prepare this pie we chose potatoes with red skin, particularly floury and not very watery. As an alternative, you can prefer white-fleshed potatoes, the same ones that are recommended for making mashed potatoes and gnocchi. On the other hand, yellow-fleshed potatoes and new potatoes are not recommended.- Meanwhile, prepare the mushroom sauce. Collect the mushrooms in a pan, add a drop of oil, salt, pepper and garlic, then cook for about ten minutes adding water if necessary. When the mushrooms are cooked, reduce them to a cream with the help of the immersion mixer (optional ).
- When the potatoes are cooked, reduce them to a puree with the help of a potato masher. To speed up the time, it is advisable to cut the boiled potatoes in half, with the skin, and put them in the potato masher with the cut side facing down.
- Salt the potatoes, add some pepper and chopped rosemary. Mix the puree with cornstarch, cream cheese (as an alternative to eggs) and grated Parmesan cheese. Mix by adding as much milk as you need until you get a consistency that can be worked with your hands.
Did you know that
If the dough is too soft, we recommend adding a little more cornstarch.
We have prepared this recipe using gluten free ingredients: those who have no problems with gluten can replace cornstarch with white flour.- Collect the potato mixture in a pastry bag with a star spout.
- Line a baking sheet with parchment paper. With the sac à poche, make a heart-shaped potato base, and go over the edges several times: you will have to obtain a sort of heart-shaped container, with high edges.
- Fill the hearts with the mushroom cream and a few tufts of spreadable cheese.
- Brush the edges of the hearts with extra virgin olive oil. Bake and bake at 180 ° C (ventilated) for 20 minutes or until golden brown.
- Remove from the oven, allow to cool for about ten minutes before serving with chopped parsley.
Alice's comment - PersonalCooker
Potato baskets are fabulous to serve as an appetizer, but they are also perfect as a side dish. To exaggerate, you can combine them with a light béchamel with cheese: the combination will surprise you!Nutritional values and Health Comment on the recipe
The Baskets of Potatoes Stuffed with Mushrooms are foods that belong to the group of appetizers.
They have a not excessive energy intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of high biological value.
Fibers are present in medium quantities and cholesterol is not very relevant.
The Baskets of Potatoes Stuffed with Mushrooms are suitable for most diets, even if the portion should be limited in case of overweight and metabolic pathologies.
They do not contain gluten and are allowed in the diet for celiac disease.
They contain lactose and are not suitable for the diet for this type of food intolerance.
They are relevant to the lacto ovo vegetarian philosophy but not to the vegan one.
The average serving as a breakfast food is 70-110 g (85-135 kcal).
