This is a really simple dish to prepare and it’s absolutely delicious! The mushrooms are quickly made so you can do them while the potatoes are in the oven. The shrooms are ready when the cheese has gotten some colour, no need to bake them longer than that since they’ll only start releasing liquid.
Oven-baked potatoes:
3 tbs of rapeseed oil
10-15 potatoes depending on the size
salt, black pepper and herbs
Cut the potatoes into cubes, pour the oil on the baking dish, add the spices and mix. Then add the potatoes and mix again. The best way to get the oil mixture evenly on the potatoes is to get your hands dirty. Bake first in 175° on the middle level for 35 minutes, then the last 20 minutes on the lower level in 200°.
Stuffed mushrooms:
12-14 mushrooms
¼ yellow pepper
handful of green beans
1 small onion
4-7 garlic cloves
3 tbs of smetana (the russian type sour cream)
50-60 g of feta
salt, chili and herbs
grated cheese
Place the mushrooms on a baking dish so that they sit tightly. Chop all the veggies into fine pieces and mix them with smetana, crushed feta and spices. Stuff the mushrooms with the veggie mixture, press it in firmly, then sprinkle the cheese on top. Bake in 200° on the middle level for about 20-25 minutes.