Decadent Wild Mushroom Twice Baked Potatoes
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2 LARGE baking potatoes
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1/2 cup sour cream
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1 cup grated Swiss or Monterey jack cheese
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2 cups chopped wild mushrooms (I often use a combination of shiitake, oyster and portobello), sauteed in 1/4 cup melted butter,
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2 Tbs. minced fresh garlic,
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2 Tbs. dry sherry,
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1 tsp. salt,
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1/2 tsp. fresh ground pepper, and
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1/2 tsp. ground nutmeg.
Bake potatoes in 350F oven until tender, about 50-60 minutes.
When cool enough to handle, carefully scoop out the inside of the potato, leaving the shell intact. Mash the potato with the sour cream and 1/2 cup of the grated cheese. Stir in cooked mushrooms and divide the filling equally between the 4 potato shells. Sprinkle the remaining cheese on each and bake at 350F for 10-15 minutes, until cheese on top is melted and browned. BON APETITE!!!
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