Traditional Bulgarian Stuffed Potatoes with Mushrooms (Пълнени картофи с гъби)
Традиционно ястие · Bulgarian
Classic Bulgarian stuffed potatoes featuring a savory filling of sautéed mushrooms, onions, and herbs, baked until tender and golden. A hearty and comforting vegetarian dish.
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Съставки
- Large potatoes4
- Mushrooms (e.g., white or cremini)300g
- Onion1 medium
- Garlic2 cloves
- Fresh parsley1/4 cup, chopped
- Butter or olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 200°C (400°F). Wash potatoes thoroughly and prick them with a fork. Bake for 45-60 minutes, or until tender.
- 2
While potatoes bake, finely chop the onion, mushrooms, garlic, and parsley.
- 3
Heat butter or olive oil in a skillet over medium heat. Sauté the onion until softened, about 5 minutes.
- 4
Add the chopped mushrooms and garlic to the skillet. Cook until mushrooms release their liquid and it evaporates, about 8-10 minutes.
- 5
Stir in the chopped parsley, salt, and pepper. Cook for another minute.
- 6
Once potatoes are baked, let them cool slightly. Cut each potato in half lengthwise. Gently scoop out most of the flesh, leaving a border to form a shell. Mash the scooped-out potato flesh and mix it with the mushroom filling.
- 7
Spoon the mushroom and potato mixture back into the potato shells.
- 8
Place the stuffed potato halves back on a baking sheet. Bake for another 15-20 minutes, or until the filling is heated through and the tops are lightly golden.
- 9
Garnish with extra fresh parsley before serving.
