Creamy Mushroom Mashed Potato Nests
Ingredients
- 5 medium potatoes
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 500 grams mushrooms
- Small bunch of parsley, finely chopped
- 1 teaspoon Tuscan seasonings
- Salt and pepper, to taste
- 1 cup grated cheese (use dairy-free cheese if vegan)
- Additional parsley, for garnishing
Preparation
Wash and peel the potatoes. Cut them into quarters and transfer to a large pot filled with cold water. Add in garlic cloves and salt, then bring to a boil. Cook for 20 minutes on medium heat until a knife inserted in the middle of a potato goes in easily. Drain the potatoes, remove the garlic cloves, and mash them until creamy and smooth. Set aside to cool to room temperature.
Heat olive oil in a large frying pan over medium heat. Add the chopped onions and cook for about 5 minutes or until they turn golden brown.
Add the mushrooms, chopped parsley, Tuscan seasonings, salt, and pepper to the pan. Cook for an additional 10-15 minutes until the mushrooms become tender.
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Take about half a cup of the mashed potato mixture and form it into a ball. Place the ball on the prepared baking tray and press it down with a cup to flatten it. Use a wooden spoon to create an indent in the center of each flattened nest.
Spoon a few tablespoons of the cooked mushroom mixture into each potato nest and top with grated cheese.
Bake the potato nests in the preheated oven for about 10 minutes or until they turn golden brown and the cheese has melted.
Serve the potato nests warm, garnished with additional fresh parsley.