Stuffed mushrooms in a pan: vegan recipe with potatoes and pistachios

Mushrooms stuffed with potatoes and pistachios, the step by step recipe to prepare them in a pan

Stuffed mushrooms, here is the recipe to prepare a meatless second course, quick and tasty, stuffed with potatoes and pistachios. A delicious, alternative and cruelty free way to serve mushrooms as an appetizer or side dish.

The execution of the recipe is very simple: the short cooking in a pan will guarantee the mushrooms to remain firm with a moist and tasty filling.

We advise you to use Bronte Dop pistachios, because they are local and rich in taste; the mushrooms, on the other hand, must be fresh, firm and wrinkle-free.

Index

Ingredients

800 gr of mushroom mushrooms
160 gr of boiled potatoes
40 gr of shelled and unsalted pistachios
20 gr of extra virgin olive oil
60 gr of breadcrumbs
parsley to taste
Salt to taste
extra extra virgin olive oil to taste

Preparation Time:
20 minutes
Cooking time:
About 10/15 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare stuffed mushrooms in a pan: procedure

Paint mushrooms to remove any traces of soil and with a delicate and rotating movement detach the stem from the cap,
to clean the potatoes and wash the basil and put them together with the stems, pistachios, salt and sixty ml of extra virgin olive oil in a food processor,
chop all forming a puree and mix it with the breadcrumbs,

and with the mixture just prepared stuff the mushrooms.
To put in a large pot a little oil, place the stuffed mushrooms inside and start cooking,
lightly brown and add a little water and a couple of sprigs of parsley, cover with a lid and cook over medium heat for about ten minutes,
cooking when finished, the stuffed mushrooms can also be served immediately.