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Mushroom Filled Potato Cups Recipe
|Butter||45 Milliliter (3 Tablespoon)|
|Mushrooms||1⁄4 Pound, sliced (110 Gram)|
|Strong cheddar cheese||1 Tablespoon, grated|
Calories 222 Calories from Fat 63
% Daily Value*
Total Fat 7 g11%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 18.8 mg
Sodium 29.3 mg1.2%
Total Carbohydrates 37 g12.5%
Dietary Fiber 4.6 g18.4%
Sugars 1.9 g
Protein 5 g10.6%
Vitamin A 4.3% Vitamin C 66.3%
Calcium 4.4% Iron 9.3%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350 degrees F.
2 In a roasting tray, arrange the potatoes.
3 Roast them until tender.
4 Slice the potatoes thinly from the top and the base.
5 Carefully scoop out the pulp, reserving the shell.
6 Transfer the pulp in a bowl and mash with a fork.
7 In a pan, melt butter.
8 Add the mushrooms and gently fry until tender (or microwave on HIGH 2 minutes).
9 Combine mushrooms and potato pulp.
10 Fill the shells using this mixture.
11 Top each shell with cheese.
12 Heat under a broiler until cheese topping is golden brown.
13 Serve hot.