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Mushroom Stuffed Potatoes (Vegan & Gluten-free)

Mushroom Stuffed Potatoes (Vegan & Gluten-free)
To come up with this quick and easy to make recipe. Here are two main ingredients gold potatoes and baby mushrooms. This stuffed potato recipe is yummy and well liked in party.
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Source:  Kiran
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  • Ingredients:

  • Yukon gold potatoes 15 (medium sized)
    Garlic cloves 8 (minced & divided)
    Baby bella mushrooms 2-8 oz packs (chopped)
    Extra virgin olive oil 2 tbsp
    Salt 1/2 tsp (divided)
    Black pepper ⅛ tsp
    Fresh parsley ½ cup (chopped)
    Fresh parsley ½ cup (for garnish)
    Shallots 3 (chopped)
    Tomato paste 2 tbsp
    Carrot 2 tbsp (finely grated)
    Canned tomatoes 1-28oz (crushed)
    Saffron threads 6
    Cinnamon ¼ tsp
    Cumin ½ tsp

  • Method:

  • First cut potatoes in half and then scoop out the center of potatoes using a spoon or metal melon baller.
    Add 1tbsp olive oil, mushrooms, garlic, ¼ teaspoon salt and pepper in a deep sauté pan and put the lid on.
    Cook for 7 minutes on high flame or until mushrooms are dry, stirring.
    Add parsley and cook for 2 minutes at medium flame and set it aside.
    Add 1 tbsp olive oil, shallots, and remaining minced garlic in the same pan and cook for 7 minutes or you see shallots are translucent.
    Now add carrot and tomato paste and cook for 6-7 minutes at medium flame. Please keep stirring.
    Add crushed tomatoes and cook for 3 minutes.
    Add saffron, cinnamon, ¼ teaspoon of salt, and cumin and cook at medium flame for 5-7 minutes.
    You can start filling each potato with cooked mushrooms in the meantime. You can arrange them on a sauté pan, with mushrooms facing up over the tomato sauce.
    Now bring it to a boil, cover and simmer for 1 hour or you find that potatoes are tender now.
    Serve them warm and garnish them with chopped parsley.

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