Mushroom Loaded Potato – 30 Minute Meal (Vegetarian Option)

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Recently I went grocery shopping and there were so many vegetables on sale that I may have gone a little crazy. I bought more than I actually needed for whatever was on my mealplan. So instead of one packet of mushrooms, I bought two. Does that ever happen to you? I start making plans of how I will be eating vegetables for lunch and dinner. As if I would cook twice in one day. So today I saw that those excess mushrooms needed to go and I was missing ingredients to make stuffed mushrooms (Vegetarian Oven Stuffed Mushrooms), which I love. I didn’t know what to make with these at all. Making loaded potatoes was a spontaneous idea and making them in the microwave was quite the experiment. All in all I finished this meal in about thirty minutes, which wasn’t bad at all and it tasted great. All I want food to be is delicious, fast and easy. I will probably update the photos as I had even worse light than usual. Who would have thought that this experiment would pan out? If you’re vegetarian, just skip the bacon.

Mushroom Loaded Potato

Ingredients:

5-6 medium potatoes

Olive oil

1 small onion, cubed

2 Tsp Instant-vegetable stock

2 cloves of garlic, minced

optional: 4 slices bacon, sliced

250 gr mushrooms, sliced

1 small tub Greek yogurt

Salt

Pepper

Parsley

optional: a dash of sugar

optional: grated cheddar

Instructions:

  1. Choose potatoes that have about the same size and wash them under running water. Dry them off and poke them with a fork four to five times on each side to let out the steam. Put them on a microwaveable plate and microwave on maximum heat for five minutes before flipping them over. Proceed flipping and microwaving them all five minutes until you can poke through them with a skewer. If you like them cripy on the outside, bake them in the oven at maximum heat until crispy.
  2. While cooking the potatoes, start preparing the filling by cleaning and cutting the vegetables and bacon.
  3. Put a little olive oil into a coated pan and bring it to maximum heat.
  4. Sauté the onions and the vegetable stock, until the onions become see through.
  5. Add the minced garlic and sauté for a minute.
  6. Add the sliced bacon and sauté until lightly brown.
  7. Add the mushrooms and sauté until they have reduced in size and lost most of their moisture.
  8. Season the mushroom filling with salt, pepper and parsley.
  9. Season the Greek yogurt with salt, pepper and parsley. Should it be too acidic, add a little sugar.
  10. Cut the potato open and fill it with the mushrooms. Add a some Greek yogurt and sprinkle it with a little grated cheese.
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