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Baked Potato with Rosemary, Mushroom Sauce

 

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.
46

Yield

4

servings

Prep

10

min

Cook

60

min

Ready

70

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

4 medium russet potatoes
such as russet
*
½ medium onions
minced
4 cloves garlic
minced
2 cups mushrooms
sliced crimini
¼ 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℉ (190℃). 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 6943% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 62mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 10%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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