Mushroom and Fontina Stuffed Potatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Dress up your baked potato by filling it with sauteed mushrooms and fontina cheese.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 1 hour(s)


    Posted By:


    Posted On:

    September 19, 2014

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