Stuffed giant mushroom with baked potatoes and rocket salad

Ingredients for 2 servings:

• 2 giant mushrooms (portobello mushrooms)
• 1 spring onion(s)
• 100 g shepherd’s cheese
• 5 cherry tomatoes
• 2 tbsp breadcrumbs
• 500 g potatoes
• 75 g arugula
• 3 tbsp oil
• 1 tbsp vinegar
• 1 tbsp mustard
• 1 tsp sugar
• Paprika powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

pure oven dish, vegetarian

Preheat the oven to 200°C (top/bottom heat). Remove the stems from the mushrooms and scrape out the black flakes with a teaspoon. Cut the tomatoes into small cubes. Separately slice the white and green parts of the spring onions into small rings. Crumble the feta cheese into a small bowl with your fingers. Add the tomatoes, breadcrumbs, and white spring onion rings, season generously with salt and pepper, and mix well. You can add paprika, curry powder, or other spices to taste. Fill both mushrooms evenly with the mixture and press down lightly. Peel the potatoes and cut them into quarters or eighths, depending on their size. In a large bowl, combine 2 tablespoons of oil, 1 tablespoon of paprika, salt, and pepper, and mix. Place on a baking sheet and bake in the oven for 35–45 minutes (depending on the size of the potatoes), turning once. Add the mushrooms for the remaining 10 minutes. Meanwhile, wash the arugula salad and let it drain. For the dressing, combine 1 tablespoon of oil with the vinegar and 1 tablespoon of cold water. Then add the mustard and mix with salt, pepper, and sugar until smooth. Just before serving, pour over the salad. Serve the mushrooms with the baked potatoes and salad, and top with the green spring onion rings. Mustard makes a great dip.