Mushrooms with potato balls - mushrooms are healthy and children should get used to their taste, so start with champignons, which have a more neutral taste.
Mushrooms with potato balls - Ana Vuletić - Recipes and Cookbook online
Mushrooms with potato balls - mushrooms are healthy and children should get used to their taste, so start with mushrooms that have a more neutral taste.
- 3 pieces of champignons (larger)
- 1 handful of cherry tomatoes (mixed)
- 1 pieces of potato
- spices (optional)
- coconut oil
Peel the potatoes, cut them into cubes and boil them in water. When it is ready, knead it with a little milk and make a puree. Shape it into balls when cool
Peel the mushrooms and remove the stems to leave the caps.
Put a little coconut oil and water in a deep dish and arrange the mushrooms with the indentation facing up. Pour the herbs of your choice and a spoonful of coconut oil into the holes. I added a little pepper, pepper and vegeta.
Bake on medium heat until soft and turn them briefly towards the end.
When the champignons are ready, arrange them on a plate and put balls of potato puree in them.
Serve with meat cherry tomatoes.
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