Stuffed Mushroom and Potato Bake

Stuffed Mushroom and Potato Bake

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Servings: 4
Calories: 175


  • 8 large open cap mushrooms
  • 4 medium-sized waxy potatoes
  • 3 tbsp finely chopped parsley
  • 1-2 doves garlic peeled and finely chopped
  • olive oil
  • oregano
  • salt and freshly ground pepper


  • Preheat the oven to 350°F (180°C) mark 4.
  • Grease a gratin dish. Peel and slice the potatoes. Spread these out in a single layer in the dish, season and add 7 fl oz (200 ml) water.
  • Trim the mushrooms, cutting the stalks off. Chop the stalks finely with the parsley and garlic and then mix in a bowl with 1 1/2 tbsp olive oil and a pinch each of oregano, salt and pepper.
  • Spread the mixture neatly over each one; spread out in a single layer on top of the potatoes and cover with greased foil. Bake for 40 - 45 minutes.
Calories: 175 kcal
Carbohydrates: 39 g
Protein: 6 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 17 mg
Potassium: 1044 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 257 IU
Vitamin C: 47 mg
Calcium: 32 mg
Iron: 2 mg
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