Baked Potato with Rosemary, Mushroom Sauce

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

70 minutes Prep: 10 minutes Cook: 60 minutes

69 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	medium	baking potatoes	such as russet
1/2	medium	onion	minced
4	cloves	garlic	minced
2	cups	mushrooms	sliced crimini
1/4	cup	mushrooms, porcini, dried	optional
1	cup	water	hot
1	tablespoon	tomato paste
1	teaspoon	vegetable stock	dry
1	tablespoon	rosemary leaves	fresh
1	x	salt and black pepper	to taste
2	ounces	goat (chevre) cheese	optiona

Directions

Preheat oven to 375. Wash potatoes well, poke with a knife a couple times and bake until tender, about 1 hour.

Soak porcini mushrooms in hot water until soft, and chop.

Healthy Sauté onions over medium low heat in dry medium sauté pan for 5 minutes, stirring frequently.

Add garlic and continue to sauté for another minute.

Add mushrooms and continue to sauté for a couple minutes.

Add tomato paste, hot mushroom water, dry vegetable stock, and rosemary.

Simmer for another 10 minutes and season with salt and pepper.

Cut baked potatoes in half and top with mushroom sauce and goat cheese.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 137g

Amount per Serving

Calories 69 43% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 67mg	3%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 5.0g	9%

Vitamin A	5%		Vitamin C	10%
Calcium	5%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Japanese

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...