Mushroom Stroganoff Baked Potatoes

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The moment I saw these stuffed baked potatoes from Denise, I suddenly didn’t mind the cold snap or the extra scarf needed to shield myself from the wind. The moment I came in from the cold, I knew I could make these and just go with the season. I’m hosting my own fall supper with the Brooklyn Brewery on Friday, October 17 — plenty of beer on hand to ease the chill, hope you can join us! -Maggie

The other evening, as I walked up the stairs, I felt an unfamiliar yet familiar feeling.  It was only 6:30pm, yet everything was completely still; no birds chirping, no children running around outside, and the light was dim as it flooded into our living room.

Summer was officially over, and one of my favorite seasons was finally here. For me, Fall  is the beginning of true comfort food – such as these all-in-one Mushroom Stroganoff Stuffed Baked Potatoes.

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I never tire of eating baked potatoes, or for that matter, any potato. It has to be one of the most versatile foods out there, and transitions from breakfast to dinner in a snap. One of my personal favorite ways to enjoy potatoes is baked, but when I started plotting ideas for this recipe, I worried it was going to be tough – what would be tasty stuffed into a baked potato besides the obvious broccoli and cheese?

Thankfully, once I began scribbling some notes, the potato flood gates opened… and there were so many options. I could go the breakfast route by stuffing them with spicy chorizo, scrambled eggs and a dollop of creme fraiche. Or maybe something for football season, like chili stuffed potatoes? However, my thoughts kept coming back to the same place: something simple, vegetarian-friendly, and earthy.

I love how easily this recipe comes together. While the potatoes are baking, I prepare the rest of the ingredients, taking my time with the caramelized onions. By the time the potatoes are finished, all that’s left is to add the stock and sour cream to the mushroom mixture. Dinner on the table in less than an hour is completely do-able midweek with this recipe. Enjoy!

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Mushroom Stroganoff Stuffed Baked Potatoes

Serves: 4

Ingredients:

  • 4 medium-sized russet potatoes, scrubbed clean, patted dry and pricked with a fork
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1/2 pound portobello mushroom, stem removed and cleaned
  • 1/2 pound cremini mushrooms, stems removed and cleaned
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons vegetarian Worcestershire sauce
  • 1/4 cup vegetable stock
  • 1/4 cup sour cream
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Parsley, for garnish (optional)

Directions:

  1. Preheat the oven to 425°F. Wrap the potatoes in foil, and slide into the oven. Bake for 45 to 55 minutes, until flesh feels soft when slightly squeezed (be sure to use a dish towel or pot holder for this squeeze test!).
  2. Meanwhile, pour 2 tablespoons of olive oil into a large frying pan, over medium low heat. Add the thinly sliced onion, and cook until caramelized, stirring often. This will take approximately 25 minutes. When finished, remove the onions from the frying pan and place into a small bowl.
  3. While the onions are cooking, thinly slice the mushrooms. Then in the same frying pan used for the onions, add 3 tablespoons of olive oil and the mushrooms. Stir and cook over medium-low heat until slightly soft, which will take about 10 minutes.
  4. Add the thyme, mustard, garlic, Worcestershire sauce, and the onions, and stir well. Lower the heat, add the stock, and cook until slightly reduced, about 5 minutes.
  5. Finally stir in the sour cream, mixing well. Once the sour cream is incorporated, remove from the heat, and season with salt and pepper to taste.
  6. Unwrap the baked potatoes, arrange on a serving plate, and make a small slice in the top of each potato, then push down slightly, breaking up the flesh. Evenly distribute the mushroom stroganoff between the potatoes.
  7. Garnish with a little parsley, and serve immediately.
Photos taken and styled by Denise Woodward.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.

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