Stuffed Champignons On Potatoes Bed

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 800 g potatoes (peeled, sliced)
• 500 g mushrooms (champignons, clean)
• 8 garlic cloves (chopped)
• 2 tablespoons margarine or 2 tablespoons butter or 2 tablespoons olive oil
• 6 tablespoons bread, crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon parsley (fresh, chopped)
• 300 ml milk (or cream)

Recipe

• 1 cook potatoes slices (in little water, covered) until almost ready.
• 2 remove stems from the mushrooms; chop stems and save for later.
• 3 saute in margarine the half of the garlic for 1 minute.
• 4 add breadcrumbs, salt (about 1/2 teaspoon) and pepper.
• 5 saute until golden, 2-3 minutes stirring regularly.
• 6 add stems and saute 2 more minutes.
• 7 remove from fire; add parsley and 50 ml milk.
• 8 heat oven to 350°f (heat and timing are basing it on convection oven).
• 9 transfer drained potatoes to greased baking sheet.
• 10 add some more salt, pepper and the remaining garlic over the potatoes.
• 11 fill your champignons one by one and place over potatoes.
• 12 drizzle over the remaining milk.
• 13 bake for 30 minutes until potatoes are soft.