Baked Potatoes and Mushrooms

This stuffed potato recipe can serve as a hearty side dish or a light lunch. Dried mushrooms add rich, earthy flavor. After soaking and draining the mushrooms, rinse them well to remove all traces of grit.

Makes:
6 servings
Prep:
45 mins
Bake:
1 hr 10 mins 350°F
Stand:
5 mins
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Baked Potatoes and Mushrooms

Ingredients
1/2
cup dried porcini or morel mushrooms (about 3/8 ounce)
1
small onion, thinly sliced
1
tablespoon olive oil or margarine
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1 1/4
cups skim milk
1/2
cup freshly shredded pecorino cheese or Parmesan cheese (2 ounces)
3
medium baking potatoes, peeled and thinly sliced (3 cups)

Directions

  1. In a small bowl place mushrooms in enough warm water to cover. Let soak for 30 minutes. Drain. Coarsely chop.
  2. For sauce, cook mushrooms and onion in hot oil or margarine until onion is tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir half of the cheese into the sauce. Place half of the sliced potatoes in a greased 1-quart casserole. Cover with half of the sauce. Repeat layering. Sprinkle with the remaining cheese.
  3. Bake, covered, in a 350 F oven for 35 minutes. Uncover; bake 35 minutes more or until potatoes are tender and top is golden brown. Let stand 5 minutes before serving. Makes 6 servings.

Nutrition Facts

(Baked Potatoes and Mushrooms)
    Per serving:
  • 167 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 297 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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