Mushrooms stuffed with potatoes, carrots and cheese

Ingredients for 2 servings:

• 8 large mushrooms, approx. 500 g
• 250 g potatoes, floury
• 250 g carrot(s)
• 1 onion(s)
• 1 handful of parsley leaves
• 30 g Parmesan, grated
• 1 tsp vegetable stock powder
• 2 tbsp crème fraîche
• 1 tbsp butter
• n. B. salt and pepper, freshly ground
• some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Clean the mushrooms, remove the stems, and chop finely. Finely dice the onion. Peel and slice the potatoes and carrots. Grate the Parmesan cheese. Chop the parsley. Grease an ovenproof dish. Cook about a third of the carrots in 125 ml of water with vegetable stock powder until soft. Add the crème fraîche and puree. Stir in the parsley and season with salt and pepper. Pour the sauce into the casserole dish. Meanwhile, cook the potatoes and remaining carrots in 250 ml of salted water. Sauté the diced onion and mushroom stems in the butter. Drain the potatoes and carrots, reserving the cooking water. Mash the vegetables with a little of the cooking water, stir in the fried vegetables and half of the cheese, and season everything generously with salt and pepper. Season the insides of the mushroom caps with salt and pepper. Place in the casserole dish and fill with the mashed vegetables. Sprinkle with the remaining cheese. Bake in an oven preheated to 200°C (top/bottom heat) for approximately 45 minutes on the middle rack. Note: Served with a salad, this dish serves 2 people as a main course. As an appetizer, it serves 4-8 people.