Stuffed mushrooms
easy
40 mins
40 mins
Ingredients
- 600 g Potatoes
- 7-10 Tbsp Salt
- 400 g Broccoli
- 100 g streaky smoked bacon
- 1 medium onion
- 8 big white mushrooms
- 200 g Whipped cream
- 1/8 l Milk
- 1 TEASPOON granulated stock
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 30 g Butter or margarine
- 1 collar Parsley
- 2 TABLESPOONS grated parmesan cheese
Directions
- 1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Clean and wash broccoli and cut into small florets. Add to the potatoes 5 minutes before the end of the cooking time. For the sauce, cut the bacon into cubes. Peel and finely dice the onion.
- 2
Clean and wash the mushrooms, dab dry and carefully twist out the stems. Cut the stems into small cubes. Leave the bacon in a pot until crispy. Briefly sauté onions and mushroom stems and let them boil down with cream and milk. Stir in the sauce thickener and season with pepper and a little salt. Drain potatoes and broccoli well. Press through the potato press, mix with fat and season with salt, pepper and nutmeg. Pour into a piping bag with a perforated spout and squirt the mixture into the mushrooms. Pour bacon sauce into an ovenproof dish. Wash parsley, cut into strips and sprinkle over the sauce.
- 3
Drain potatoes and broccoli well. Press through the potato press, mix with fat and season with salt, pepper and nutmeg. Pour into a piping bag with a perforated spout and squirt the mixture into the mushrooms. Pour bacon sauce into an ovenproof dish. Wash parsley, cut into strips and sprinkle over the sauce. Add mushrooms and sprinkle with parmesan. Bake under the hot grill of the oven until golden brown
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