Stuffed Mushroom and Potato Bake
Ingredients
- 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
Instructions
- 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