Potato And Mushroom Bake Recipe

Name: Potato And Mushroom Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon gold potatoes (about 7 medium); 1 teaspoon olive oil; Cooking spray; 1 1/2 cups chopped onion; 2 garlic cloves, minced; 1 pound portobello mushroom caps, sliced; 3/4 teaspoon salt, divided; 3/4 teaspoon black pepper, divided; 1/4 cup fat-free, less-sodium chicken broth; 1 (15-ounce) container fat-free ricotta cheese; 1 (8-ounce) package shredded part-skim mozzarella cheese, divided; 1 large egg white; 1 (10-ounce) container refrigerated light Alfredo sauce; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh oregano

Servings: persons

2 pounds Yukon gold potatoes (about 7 medium)
1 teaspoon olive oil
Cooking spray
1 1/2 cups chopped onion
2 garlic cloves, minced
1 pound portobello mushroom caps, sliced
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1/4 cup fat-free, less-sodium chicken broth
1 (15-ounce) container fat-free ricotta cheese
1 (8-ounce) package shredded part-skim mozzarella cheese, divided
1 large egg white
1 (10-ounce) container refrigerated light Alfredo sauce
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano

1
Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain.
2
. Preheat oven to 400u00b0.
3
. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes. Add sliced mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper; saute 5 minutes or until tender. Add broth; cook 5 minutes, stirring occasionally.
4
. While mushroom mixture cooks, combine ricotta, 1 cup mozzarella, and egg white in a bowl; stir well. Combine Alfredo sauce, basil, and oregano in another bowl; stir well.
5
. Peel potatoes, and cut into 1/4- inch slices. Arrange half of potato slices in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of mushroom mixture. Spread half of ricotta mixture evenly over mushroom layer. Spread half of Alfredo sauce mixture over ricotta layer. Repeat procedure once, ending with Alfredo sauce mixture. Cover with foil coated with cooking spray. Bake at 400u00b0 for 30 minutes. Uncover and sprinkle with remaining 1 cup cheese. Bake 15 minutes or until cheese melts and casserole is bubbly. Let stand 10 minutes before serving.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Yukon gold potatoes (about 7 medium), 1 teaspoon olive oil, Cooking spray, 1 1/2 cups chopped onion, and more.

Yes, Potato And Mushroom Bake falls under the Soups & Stews 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.

Potato And Mushroom Bake

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