Stuffed Champignons On Potatoes Bed Food

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

STUFFED CHAMPIGNONS ON POTATOES BED

Steps:

• Cook potatoes slices (in little water, covered) until almost ready.
• Remove stems from the mushrooms; chop stems and save for later.
• Saute in margarine the half of the garlic for 1 Minute.
• Add breadcrumbs, salt (about 1/2 teaspoon) and pepper.
• Saute until golden, 2-3 minutes stirring regularly.
• Add stems and saute 2 more minutes.
• Remove from fire; add parsley and 50 ml milk.
• Heat oven to 350°F (heat and timing are basing it on convection oven).
• Transfer drained potatoes to greased baking sheet.
• Add some more salt, pepper and the remaining garlic over the potatoes.
• Fill your champignons one by one and place over potatoes.
• Drizzle over the remaining milk.
• Bake for 30 minutes until potatoes are soft.