Chocolate Mushroom Recipe Recipes Recipe For Potato

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CHEESY MASHED POTATO STUFFED MUSHROOMS



Cheesy Mashed Potato Stuffed Mushrooms image

These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 12

Number Of Ingredients 7

1 (14.1 ounce) package Idahoan® Buttery Golden Selects Mashed Potatoes
1 ½ cups shredded white Cheddar cheese
½ cup chives, chopped
1 cup chopped, cooked bacon or prepared bacon bits
6 tablespoons olive oil
4 tablespoons minced garlic
24 large mushrooms, or more depending on size

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare mashed potatoes according to package directions.
  • Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
  • Remove stems from clean mushrooms and stuff caps with potato mixture.
  • Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
  • Sprinkle shredded cheddar over the top of the mushrooms.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g

POTATOES AND MUSHROOMS



Potatoes and Mushrooms image

An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.

Provided by Kate

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 lb potatoes ((about 6 medium), peeled)
2 tablespoons olive oil
1 large onion (, diced)
3/4 teaspoon salt (, or to taste)
black pepper, to taste
1 lb mushrooms (, sliced)
1/4 cup parsley leaves (, chopped)

Steps:

  • Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
  • In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
  • Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.

Nutrition Facts : Calories 196 kcal, Carbohydrate 30 g, Protein 8 g, Fat 5 g, Sodium 318 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

CLASSY CHANTERELLE MUSHROOMS AND POTATOES



Classy Chanterelle Mushrooms and Potatoes image

Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 pound baby Dutch yellow potatoes
2 tablespoons butter, divided
8 fresh sage leaves
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 teaspoon dried thyme
1 medium onion, sliced
6 ounces sliced chanterelle mushrooms
1 pinch salt
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
  • Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
  • Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
  • Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.3 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 230.5 mg, Sugar 2.7 g

POTATOES WITH MUSHROOMS



Potatoes with Mushrooms image

Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk.

Provided by Tania Sheff

Categories     Main Course

Time 55m

Number Of Ingredients 10

2 tbsps olive oil
1/2 large onion (sliced thinly)
2 garlic cloves (minced)
8 oz. sliced baby bella mushrooms
1/4 cup white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
4 medium potatoes (cut into 1/4 thick pieces)
3/4 cup full-fat coconut milk
1/2 tsp. sea salt (or to taste)
1/4 tsp. pepper (or to taste)
2 tbsp. chopped fresh parsley

Steps:

  • In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
  • Pour in the wine and cook just until it evaporates.
  • Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
  • Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
  • Let it rest for 5 more minutes, garnish with parsley, and serve.

Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Protein 9 g, Fat 17 g, SaturatedFat 9 g, Sodium 274 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

POTATO-MUSHROOM CHOWDER



Potato-Mushroom Chowder image

Make and share this Potato-Mushroom Chowder recipe from Food.com.

Provided by MizzNezz

Categories     Chowders

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/4 cup butter
2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1/2 lb fresh mushrooms, sliced
1 cup chopped celery
2 cups diced potatoes
1/2 cup chopped carrot
1 cup light cream
1/4 cup grated parmesan cheese

Steps:

  • Saute onion in butter; add flour and seasonings.
  • Slowly add water, stirring.
  • Bring to a boil, cook 1 minute.
  • Add remaining ingredients, reduce heat and simmer for 30 minutes.
  • Add cream and cheese; heat through.

Nutrition Facts : Calories 352.1, Fat 25.3, SaturatedFat 15.7, Cholesterol 75.6, Sodium 847.5, Carbohydrate 25.3, Fiber 3.7, Sugar 4, Protein 8.5

CREAMY MUSHROOM POTATO BAKE



Creamy Mushroom Potato Bake image

Make and share this Creamy Mushroom Potato Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs white potatoes, peeled
1 onion, finely chopped
1/2 lb fresh mushrooms, chopped
3 tablespoons butter or 3 tablespoons margarine, divided
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese

Steps:

  • In a saucepan of boiling salted water, cook potatoes until tender; drain and mash.
  • In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender.
  • Stir into potatoes; add sour cream, salt, and pepper; mix well.
  • Spoon into a greased 2 quart baking dish.
  • Sprinkle with Parmesan.
  • Dot with remaining butter.
  • Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.

Nutrition Facts : Calories 174.6, Fat 6.8, SaturatedFat 4.2, Cholesterol 16.4, Sodium 575.3, Carbohydrate 25.4, Fiber 2.7, Sugar 1.9, Protein 4.3

POTATO CHOCOLATE CAKE



Potato Chocolate Cake image

A versatile cake made with mashed potatoes and chocolate. Add 1 teaspoon each cinnamon and allspice for a chocolate spice cake!

Provided by LOUANNL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 10

1 cup margarine
2 cups white sugar
4 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup prepared instant mashed potatoes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup buttermilk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 26.8 g, Cholesterol 32.5 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 271.8 mg, Sugar 17.4 g

MUSHROOM AND POTATO PAPRIKASH



Mushroom and Potato Paprikash image

This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 (14-ounce) can crushed tomatoes
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
½ cup chopped fresh dill or 2 teaspoons dried dill
½ cup chopped fresh parsley

Steps:

  • Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
  • Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
  • Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

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