Potato-mushroom Christmas appetizer

100 g ham

70 g cheese

10 large mushrooms

10 medium potatoes

1 onions

1 garlic clove

vegetable oil

salt

Boil the potatoes in their skins until soft, let cool, peel.

Separate the mushroom leg caps.

Finely chop the legs and onions in vegetable oil to fry.

Finely chop the ham, on a coarse grater grate the cheese, combine ham and cheese with onion-mushroom mixture, stir.

Skip the garlic through the press, to connect with vegetable oil.

Cut each potato tuber bottom and the top, from the tops to remove as much of the pulp, leaving the walls of the molds, dipping in oil-garlic mixture, put the potatoes on a baking sheet, stuffing cooked stuffed with ham, bake at medium heat for 15 minutes

Saute mushroom caps in butter on all sides, adding some salt.

Before serving Christmas buffet to put a baked potato filling up on a flat dish, cover with mushroom caps served with potato-mushroom Christmas appetizer both hot and cold.