Mushrooms Stuffed With Carrot And Potato - cooking recipe

Ingredients

500 g potatoes, peeled and chopped
500 g carrots, peeled and chopped
1/2 litre vegetable stock
12 None large mushrooms, with the stems removed and finely chopped
1 None onion, peeled and finely chopped
30 g butter or margarine
1/2 bunch chives, chopped finely
1/2 bunch parsley, chopped
3 tbsp sour cream
50 g Parmesan cheese, grated

Preparation

Place 1/3 of the carrots and the stock in a saucepan, cover, and cook for about 15 minutes. Place the remaining carrots and the potatoes in boiling salted water, cover, and cook for about 20 mins.
Heat 1 tbsp of butter in a large pan and saute the chopped mushroom stems and onion. Season to taste and set aside. Puree the carrots in the stock, add the herbs and sour cream, and season to taste. Pour in about 1/2 cup of the potato and carrot cooking water and stir.
Preheat the oven to 400\u00b0F. Drain the potatoes and carrots and mash them coarsely. Stir in 1/4 cup of Parmesan and the mushroom stem mixture. Season to taste. Spread the mixture evenly in the mushroom caps and put them in a large baking dish. Pour in the carrot sauce around the mushrooms. Sprinkle with the remaining Parmesan and put a dot of butter on each mushroom. Bake for 30-40 minutes.