Mushroom Jacket Potatoes Recipes
BAKED POTATO WITH MUSHROOMS
A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
- Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
MUSHROOM JACKET POTATOES
Take just a few ingredients and rustle up these tasty mushroom jacket potatoes. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 1h35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
- Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.
Nutrition Facts : Calories 383 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CRISPY JACKET POTATOES
These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.
Provided by Matticus Finch
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
- Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 37.2 g, Fat 2.5 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 124.5 mg, Sugar 1.7 g
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT
One of my favourite things about mushrooms is the way they add hearty flavour and texture to meatless dishes. Take this recipe, for example, where a hearty vegetarian-friendly mushroom ragout elevates the humble baked potato from simple side dish to a meal in itself.
Provided by Mary Jenny
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bake the Potatoes:.
- Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
- Prepare the Mushroom Ragout:.
- While the potatoes are baking, prepare the ragout.
- In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
- Assembly:.
- Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
- Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
- Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
- Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
- http://www.crumbblog.com/.
MUSHROOM POTATOES
I frequently prepare this side dish as a change from mashed potatoes. Our son is a real meat-and-potatoes man, and he things they're great.-Skip Dolliver, South Hamilton, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
JACKET POTATOES WITH MUSHROOM RAGU
Use whatever mushrooms you can get, but a mixture of cremini, shiitake and oyster is recommended. If you use vegetable broth, this is vegetarian; if you forgo the butter, it's even vegan. Adapted by Nick Kindlesperger (at Serious Eats) from a recipe in _Food and Wine_
Provided by DrGaellon
Categories Potato
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F Poke some holes in the potatoes with a fork, and then rub each with about a half-teaspoon of canola oil. Place in the oven and cook until very tender, about an hour.
- Meanwhile, pour the remaining 1 tablespoon canola oil into a large skillet set over medium heat. Add the butter. When melted, add the onion. Cook until soft and translucent, about five minutes. Add the garlic and cook for a minute or two until fragrant. Add the mushrooms and cook, stirring occasionally, until they release their water, about 6 minutes.
- Pour in the wine, and scrape up anything that has stuck to the bottom of the skillet. Cook until the liquid has mostly evaporated. Pour in the stock and bring to a boil. Reduce to a simmer, add the tarragon and thyme, and cook until slightly thickened. Season the sauce with salt and pepper to taste.
- Remove the potatoes from the oven. Cut a cross in the top of the potatoes and squeeze the ends toward the middle to open the center and fluff them up a bit. Season the inside of the potato with a little salt, and then spoon on the sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 335.1, Fat 13.2, SaturatedFat 2.7, Cholesterol 7.6, Sodium 141.6, Carbohydrate 42.9, Fiber 5.8, Sugar 6.6, Protein 11.3
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