Stuffed potato with creamy broccoli

served with mushrooms and rawmesan

These delicious oven-baked potatoes are stuffed with a combination of creamy broccoli and mushrooms, and are accompanied by rawmesan powder.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut

Utensils:

(Hand) blender

Ingredients

Potato

Broccoli

Mushrooms

Onion

Garlic

Rice flour

Almond milk

Rawmesan powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2310
552
12
2
94
18
15
23
0
317

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Brush the dirt off the potatoes. Place them in a pot and cover them with water. Add salt to taste. Bring the water to a boil and once it boils, let it simmer for 15 minutes.

Preheat the oven to 200 degrees.

Drain the water of the potatoes. Place the potatoes in a bowl and pierce them with a fork. Cover the potatoes with 2 tablespoons of olive oil and bake for 10 minutes in the oven until they are tender on the inside. Use a fork to test how soft they are.

Wash the mushrooms and cut them in six parts. Wash the broccoli, pat it dry and cut it into small pieces. The stems can be included. Peel and chop the onion and garlic.

Heat 1 tablespoon of olive oil in a pan and sauté the onion, garlic and broccoli for 3 minutes. Add the rice flour and mix it together. Add the almond milk and bring the mixture to a boil. Let it cook for 3 minutes and season to taste. Use a hand blender to blend it to a cream while keeping some of the texture.

Sauté the mushrooms in 1/2 tablespoon of olive oil until they are browned and add them to the broccoli cream.

Take a potato and make a cut lengthwise, reaching to the centre of the potato. Place it on a plate and stuff it with the creamy broccoli. Sprinkle the potatoes with rawmesan powder.