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Mushroom and Fontina Stuffed Potatoes
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Brief Description
Dress up your baked potato by filling it with sauteed mushrooms and fontina cheese.
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Main Ingredient
potato
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Category: Vegetarian
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
http://www.foodandwine.com/recipes/mushroom-and-fontina-stuffed-potatoes
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Sep 19, 2014
Number of Servings:
Ingredients:
- 4 - baking potatoes, scrubbed
- 5 tablespoons - unsalted butter
- 2 tablespoons - extra-virgin olive oil
- 1 1/4 pounds - mixed tender mushrooms, such as maitake, oyster and enoki, cut into small pieces
- 1/2 pounds - Italian Fontina cheese, shredded (about 1 cup)
- - Kosher salt
- - Pepper
- - Chopped parsley, for garnish
Directions:
Preheat the oven to 450°. On a baking sheet, bake the potatoes for about 1 hour, until tender.
Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper.
Slice halfway down the length of each potato and spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.
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