Cheddar Mushroom Potatoes
Elevate your side dish game with these Cheddar Mushroom Potatoes, a hearty and flavorful combination that’s sure to impress! This recipe features tender, golden-roasted baby potatoes paired with earthy cremini mushrooms sautéed in butter and garlic for an irresistible depth of flavor. The finishing touch? A generous layer of sharp cheddar cheese, melted to gooey perfection right in the skillet. Ready in just 50 minutes, this dish seamlessly blends rich, savory notes with vibrant freshness, thanks to an optional garnish of parsley. Perfect as a crowd-pleasing side or a comforting main dish, these cheesy potatoes are easy to prepare yet deliver gourmet results. Add this recipe to your dinner lineup for a delightful twist on classic comfort food!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves minced garlic
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the baby potatoes in half if they are larger, or leave them whole if they are bite-sized. Place them in a large mixing bowl.
Drizzle the potatoes with olive oil and season with salt, black pepper, and garlic powder. Toss to coat evenly.
Spread the potatoes onto the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until golden brown and tender when pierced with a fork.
While the potatoes are roasting, heat a large skillet over medium heat. Add the butter to the skillet and let it melt.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and browned.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Remove the skillet from heat.
Once the potatoes are done roasting, transfer them to the skillet with the sautéed mushrooms. Toss everything together gently to combine.
Sprinkle the shredded cheddar cheese over the potatoes and mushrooms. Cover the skillet with a lid and let it sit for 1-2 minutes, or until the cheese has melted.
Transfer the Cheddar Mushroom Potatoes to a serving dish and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
