Kumpir Mantar

Kumpir Mantar is a delicious Turkish vegetarian pizza made with a crispy potato base, topped with a medley of sautéed mushrooms and a variety of fresh vegetables. This hearty dish is not only satisfying but also packed with flavors that celebrate traditional Turkish cuisine.

Ingredients

• Large potatoes - 2
• Olive oil - 2 tablespoons
• Mushrooms (sliced) - 200 grams
• Red bell pepper (diced) - 1
• Zucchini (diced) - 1 small
• Onion (finely chopped) - 1 small
• Garlic (minced) - 2 cloves
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese (crumbled) - 50 grams
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the potatoes thoroughly and pierce them several times with a fork. Bake in the preheated oven for about 45 minutes, or until tender.
3. While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. Add the sliced mushrooms, diced red bell pepper, and zucchini to the skillet. Season with oregano, salt, and black pepper. Cook for about 8-10 minutes, or until the vegetables are tender.
5. Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out a bit of the flesh to create a well.
6. Fill each potato half with the sautéed vegetable mixture and sprinkle crumbled feta cheese on top.
7. Return the filled potatoes to the oven and bake for an additional 10 minutes until the cheese is slightly melted and the tops are golden.
8. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from potatoes and vegetables, promoting digestive health.
• Contains antioxidants from mushrooms and bell peppers, supporting overall health.

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