Escondidinho de Cogumelos (Mushroom and Sweet Potato Bake)
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Ingredients
- 900 g sweet potato, peeled and cubed
- 400 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 30 g butter
- 80 ml whole milk
- 40 g parmesan, grated
- 100 g mozzarella, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 17 g
- Carbohydrate
- 46.7 g
- of which sugars
- 17.5 g
- Fat
- 19.2 g
- of which saturates
- 10.4 g
- Fibre
- 8 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Boil the sweet potato in salted water for 15-18 minutes until tender, then drain.
- 2
Mash the sweet potato with the butter, whole milk and parmesan until smooth, and season well.
- 3
Meanwhile, heat the olive oil in a frying pan and cook the onion and garlic for 4 minutes until soft.
- 4
Add the chestnut mushrooms and cook for 8-10 minutes over a high heat, until they are golden and any liquid has cooked away.
- 5
Spoon the mushroom mixture into an ovenproof dish, top with the mashed sweet potato and scatter over the mozzarella.
- 6
Bake for 15 minutes, until the cheese is melted and golden, then serve straight from the dish.
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