Baked Potato with Rosemary, Mushroom Sauce
Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination. 46
46
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.
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?
