Baked Potatoes with Sour Cream, Mushrooms & Fresh Parsley

Name: Baked Potatoes with Sour Cream, Mushrooms & Fresh Parsley
Total time: 60 min
Yield: 4 Portions
Ingredients: 4pcs. Potatoes, large; 12tbsp. Sour cream; 2tbsp. Sunflower oil; 3tbsp. White wine vinegar; 10pcs. Mushrooms (portobello mushrooms, king oyster mushrooms); 2tbsp. Parsley, freshly chopped; 3tbsp. Grill Vegetables Seasoning Mix; 3tbsp. Crispy Onion; 1pinch Sea Salt, Coarse; 1pinch Pepper Rainbow, Whole

45—60 Min

gegrillter Spargel, Knoblauch, Zwiebel, Thymian, Rosmarin und Basilikum

Grill Vegetables Seasoning Mix

A vegetarian delight that tastes great as a main course or side dish. Baked potatoes with sour cream, mushrooms and fresh parsley impress with their easy preparation and summery freshness.

Ingredients 4 Portions

4 pcs.Potatoes, large
12 tbsp.Sour cream
2 tbsp.Sunflower oil
3 tbsp.White wine vinegar
10 pcs.Mushrooms (portobello mushrooms, king oyster mushrooms)
2 tbsp.Parsley, freshly chopped
3 tbsp.Grill Vegetables Seasoning Mix
3 tbsp.Crispy Onion
1 pinchSea Salt, Coarse
1 pinchPepper Rainbow, Whole

Preparation

1
Individually wrap the potatoes in aluminum foil and place directly on the embers or the grill. After around 40-45 minutes, pick them with a fork to see if they are soft.
2
Mix the sour cream with the Kotányi Grill Vegetables seasoning mix and pepper.
3
Cut the mushrooms into bite-sized pieces and sauté in a pan with oil and salt. Deglaze with vinegar and let rest.
4
Remove the soft potatoes from the grill and cut them lengthwise with a knife.
5
To fill, widen the gap and fill with the sour cream and marinated mushrooms. Sprinkle with freshly chopped parsley and Kotányi Crispy Onions before serving.