Stamppot Stuffed Mushrooms
Stamppot Stuffed Mushrooms is a delicious Dutch dish that combines the traditional stamppot with flavorful stuffed mushrooms. This recipe is a perfect way to enjoy the classic Dutch comfort food with a unique twist.
Ingredients
- 4 large portobello mushrooms
- 1 lb potatoes, peeled and diced
- 2 cups kale, chopped
- 1 onion, finely chopped
- 1/2 cup milk
- 4 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
- In a large pot, boil the potatoes until tender. Add the kale during the last 5 minutes of cooking. Drain and mash together with the milk and 2 tbsp of butter. Season with salt and pepper.
- Meanwhile, finely chop the mushroom stems and sauté with the onion in the remaining butter until softened.
- Fill each mushroom cap with the mashed stamppot mixture and top with the sautéed mushroom and onion mixture.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender.
- Serve the stuffed mushrooms hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 10g
Supplies
Baking sheet Large pot Sauté pan
Tools
Knife Cutting board Potato masher
Serving suggestions
Serving suggestions: Serve with a side of Dutch mustard for an extra kick of flavor.
Tips & tricks
Tips: Make sure to thoroughly clean the mushroom caps before filling them with the stamppot mixture.
Cost
$10