Mushroom Stuffed Potato
Indulge in the ultimate comfort food with this Mushroom Stuffed Potato recipe, a delightful blend of creamy textures and rich, earthy flavors. Perfectly baked Russet potatoes become the crisp-edged vessels for a savory filling made with sautéed mushrooms, onions, garlic, and fresh parsley, all seasoned to perfection with a hint of paprika. The addition of tangy sour cream creates a luxurious texture, while melted cheddar cheese adds a decadently gooey finish. This vegetarian crowd-pleaser is easy to prepare yet impressive enough for dinner parties, taking just 15 minutes of prep time and about an hour to cook. Serve these golden-baked stuffed potatoes as a hearty main or a flavorful side dish, and watch them disappear. Keywords: mushroom stuffed potato recipe, baked potato, vegetarian comfort food, stuffed potatoes with cheese.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 200 grams Mushrooms
- 2 cloves Garlic
- 1 medium Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 3 tablespoons Sour cream
- 100 grams Cheddar cheese
- 0.25 teaspoon Paprika
Instructions
Preheat the oven to 200°C (400°F). Wash and dry the potatoes. Pierce each potato several times with a fork.
Rub each potato with olive oil, then place them on a baking sheet. Bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes bake, prepare the mushroom filling. Finely chop the mushrooms, garlic, onion, and parsley.
Heat a skillet over medium heat and melt the butter. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the garlic and sauté for another 1 minute, being careful not to burn it.
Add the mushrooms to the skillet and cook for 7-8 minutes, stirring occasionally, until they release their liquid and the mixture is dry.
Season the mushroom mixture with salt, black pepper, and paprika. Stir in the chopped parsley and remove from heat.
When the potatoes are done, remove them from the oven and let them cool slightly. Cut a small lengthwise slit on top of each potato and carefully scoop out most of the flesh, leaving a thin shell intact.
In a mixing bowl, combine the scooped-out potato flesh with the mushroom mixture and sour cream. Mash until combined and creamy.
Spoon the filling back into each potato shell, mounding it slightly.
Top each stuffed potato with shredded cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with additional parsley if desired and serve hot.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 28.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 664 mg | 51% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 8240 mg | 175% | |
*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.
