Ingredients
-
75ml rapeseed oil
-
salt and pepper
-
30g paprika
-
5g cayenne pepper
-
5g marjoram
-
2 baked potatoes
-
100g brown mushrooms
-
100g oyster mushrooms
-
100g beech mushrooms
-
250g curd cheese
-
½ bunch parsley
-
½ bunch chives
-
1 spring onion
Directions
Why not try this easy vegetarian Baked Potato with Mushrooms recipe for your next lunch at home or in the office?
Ingredients
Adjust Servings:
| 75ml rapeseed oil | |
| salt and pepper | |
| 30g paprika | |
| 5g cayenne pepper | |
| 5g marjoram | |
| 2 baked potatoes | |
| 100g brown mushrooms | |
| 100g oyster mushrooms | |
| 100g beech mushrooms | |
| 250g curd cheese | |
| ½ bunch parsley | |
| ½ bunch chives | |
| 1 spring onion |
Steps
|
1
|
Mix oil with salt, pepper, paprika, cayenne pepper and marjoram. Rinse and dry potatoes, pierce skin. Place in a shallow Pyrex® dish. Drizzle with half the oil mixture and cook at High Microwave Power for 10 minutes. |
|
2
|
Clean the mushrooms and cut into bite size pieces. Marinate the mushrooms in the remaining oil mixture and add to the Pyrex® dish with precooked potatoes. Bake on Convection 200 °C for 15 minutes, until crispy. |
|
3
|
In a small bowl mix curd cheese with salt and pepper. Finely chop the parsley, chives and spring onions. Add to the curd cheese. |
|
4
|
Cut the potatoes in half, fill with curd cheese and mushrooms. |
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