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Jacket potatoes stuffed with garlic mushrooms and mozzarella

Name: Jacket potatoes stuffed with garlic mushrooms and mozzarella
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g Potato (4 medium, washed, skin on); 300 g Mushrooms (small); 6 g Garlic; 100 ml White wine; 125 g Mozzarella (grated); 45 ml Extra virgin olive oil; 3 g Parsley; 3 g Salt

Total time1 h 25 min Preparation 25 min · Cooking 50 min · Resting 10 min

Preparation excluding the indicated waiting: 25 min · Cooking: 50 min · Resting: 10 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Milk: Ingredient to check: Mozzarella. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Jacket potatoes stuffed with garlic mushrooms and mozzarella. Cooking depends on potato size; check the centre with a small knife. Scoop without piercing the skin.

Jump to steps

25 minpreparation excluding indicated waiting

50 mincooking

10 minResting

4servings

1.486 kcalwhole recipe

372 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation 25 min · Cooking 50 min · Resting 10 min

Preparation excluding indicated waiting: 25 min · Cooking: 50 min · Resting: 10 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Main course 1 to 2 hours Spanish

Allergens

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Diet

Vegetarian

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Potato 4 medium, washed, skin on 800 g
Mushrooms small 300 g
Garlic 6 g
White wine 100 ml
Mozzarella grated 125 g
Extra virgin olive oil 45 ml
Parsley 3 g
Salt Approx. ½ level tsp of fine salt 3 g

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Let’s get cooking

Method

Wash the potatoes and boil whole, skin on, in water with salt for 35–40 minutes until tender. Drain and cool for about ten minutes.
Clean the mushrooms with a damp cloth and halve. Peel and chop the garlic.
Heat the oil in a frying pan. Cook the garlic briefly without burning, add mushrooms and sauté for four minutes. Pour in the wine and cook for eight minutes until the liquid reduces.
Halve the potatoes. Scoop out with a teaspoon, leaving a rim to support the skin. Mash the flesh with parsley and mix with the mushrooms.
Fill the eight halves, place in an ovenproof dish and scatter mozzarella over. Grill for three to five minutes until the cheese melts and browns.
Serve two potato halves per person.