Mushroom-Stuffed Potatoes – a delicious recipe with baking potatoes, soy, light olive oil, onion, mushrooms, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4-inch thick all around.
2
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Stir in the cream cheese.
3
Heat the oil in a medium skillet. Add the onion and saute over medium heat until golden. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally.
4
Combine the mushroom mixture, liquid and all, with the mashed potato in the mixing bowl. Season with salt and pepper and stir well to combine.
5
Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve.
133
kcal
Calories
4
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 baking potatoes, 1/4 cup soy, 1 tablespoon light olive oil, 1 onion chopped, and more.
Yes, Mushroom-Stuffed Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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