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Stuffed Potato Mushroom Skillet Pie (Egg-Free)
Rustic potato base bound with 1 tablespoon potato starch, topped with sauteed mushroom, onion, carrot, garlic and ketchup, then gratineed with parmesan.
15 min prep / 40 min total
233 kcal
5.5g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 1potato
grated
- 1 tbsppotato starch
- salt
- black pepper
- olive oil
- 1onion
- 1mushroom
diced
- 1carrot
- 1 clovegarlic
- 2 tbspketchup
- 50 gparmesan
grated
Instructions
Grate 1 potato, mix with 1 tablespoon potato starch, salt and black pepper, then press into an oiled oven-proof skillet.
Bake the potato base at 180°C for on top-and-bottom convection until set.
Meanwhile saute 1 onion, 1 diced mushroom, 1 carrot and 1 garlic clove in olive oil until golden, then stir in 2 tablespoons ketchup and salt.
Spread the mushroom filling over the potato base and scatter 50g grated parmesan on top.
Return to the oven for 7 more minutes until bubbly and golden. Serve hot.
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