Baked Potatoes and Mushrooms
Recipe from Better Homes and Gardens

This stuffed potato recipe to serve as a hearty side dish or a light lunch. Dried mushrooms add rich, earthy flavor. After soaking and draining the mushrooms, rinse them well to remove all traces of grit.


Baked Potatoes and Mushrooms

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Servings: 6 servings
Prep Time: 45 mins
Total Time: 2 hrs
Related Categories: Baked Potatoes, Christmas Side Dishes, Low Calorie, Low Fat, Low Sodium, Morel Mushrooms, Onions, Thanksgiving Side Dishes
 
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Ingredients
  • 1/2  cup
    dried porcini or morel mushrooms (about 3/8 ounce)
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  • 1 
    small onion, thinly sliced
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  • 1  tablespoon
    olive oil or margarine
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  • 2  tablespoons
    all-purpose flour
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 1 1/4  cups
    skim milk
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  • 1/2  cup
    freshly shredded pecorino cheese or Parmesan cheese (2 ounces)
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  • 3 
    medium baking potatoes, peeled and thinly sliced (3 cups)
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Directions
1.
In a small bowl place mushrooms in enough warm water to cover. Let soak for 30 minutes. Drain. Coarsely chop.
2.
For sauce, cook mushrooms and onion in hot oil or margarine until onion is tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir half of the cheese into the sauce. Place half of the sliced potatoes in a greased 1-quart casserole. Cover with half of the sauce. Repeat layering. Sprinkle with the remaining cheese.
3.
Bake, covered, in a 350 F oven for 35 minutes. Uncover; bake 35 minutes more or until potatoes are tender and top is golden brown. Let stand 5 minutes before serving. Makes 6 servings.
Nutrition information
Calories 167, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 297 mg, Carbohydrate 22 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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