Recipes & Tips:
Loaded Baked Potato with Mushrooms
Yields: Four servings
4 EarthFresh Russet Potatoes – Best for Baking
2 tbsp. (30ml) olive oil
1 cup oyster mushrooms, chopped
1 cup cremini mushrooms, chopped
1 cup button mushrooms, chopped
1 onion, chopped
2 garlic cloves, minced
1 tsp. (5ml) salt
1 tsp. (5ml) pepper
4 tbsp. (60ml) grated mozzarella cheese
Pre-heat oven to 350 degrees F (177 degrees C).
Wash, scrub and dry the potatoes. Wrap each potato in tin foil and bake for 50 minutes until fork tender.
Meanwhile, add the olive oil to a pan and melt over medium heat. Add the mushrooms, onions, garlic, salt and pepper and sauté for 7 minutes until onions are translucent. Set aside.
When the potatoes are done, remove from the oven and gently peel back the tin foil. Transfer each potato to a baking sheet. Using a knife, make a clean cut down the center of each potato and gentle squeeze apart, opening the flesh. Top each potato with the mushroom mixture and the mozzarella cheese. Place the potatoes into the oven and bake for 7-10 minutes or, until cheese the cheese is completely melted. Remove the potatoes from the oven, serve and enjoy!