Recipes & Tips:
Mushroom Marsala Baked Potato
4 EarthFresh Russet Potatoes: Best for Baking
1 Tbsp olive oil
1 Tbsp garlic, minced
1 Tbsp butter
1 cup button mushrooms, sliced
1 cup Marsala wine
1 cup low-sodium beef broth
½ cup chopped fresh parsley
Preheat BBQ to 350°F.
Wash and dry potatoes. Rub each potato with divided olive oil and sprinkle with salt and pepper. Wrap each potato in tin foil and place into the oven. Bake for 50 minutes.
While the potatoes are cooking, melt butter in a pan and over medium heat. Add garlic and sauté until fragrant (roughly two minutes). Add the mushrooms and sauté for another five minutes. Add Marsala wine and beef broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
When potatoes are fully cooked, remove from the oven and let cool for 10 minutes. Remove tin foil and transfer each of the baked potatoes to plate. Using a knife, slice each potato in half and gently squeeze to open the potato. Top each baked potato with the mushroom marsala sauce and garnish with fresh parsley.
Serve with your favourite protein and enjoy!