Broccoli Mushroom Cheese Stuffed Potatoes is delicious! These potatoes turned out so pretty! This is one you could make when you have guests. I served it with seared chicken breasts, but it would be GREAT with a steak. If you don’t groove on mushrooms, you could certainly leave them out. I happen to love them. I will enjoy one for lunch tomorrow! Right now Publix has their potatoes, broccoli and mushrooms on sale. Ella loved this. Figure! Sometimes I have a hard time getting her to eat green beans. Put broccoli, cheese and mushrooms in a potato and she eats it up!
Broccoli Mushroom Cheese Stuffed Potatoes Recipe:
Broccoli Mushroom Cheese Stuffed Potatoes Ingredients:
2 baking potatoes (I used 3 smaller-sized russets)
1 cup broccoli florets (I steamed mine before mixing them)
1 cup sliced fresh mushrooms (I used an 8-oz. container)
1 clove garlic, minced
1 tablespoon butter
1 teaspoon olive oil
1/2 teaspoon Worchestershire Sauce
2 tablespoons butter
3 tablespoons milk
1/4 cup sour cream
1/2 cup mozzarella or other white cheese, shredded
How To Make Broccoli Mushroom Cheese Stuffed Potatoes:
Preheat oven to 450 degrees.
Pierce potatoes with a fork; arrange on paper towels in the microwave. Microwave on High 16 minutes, rotating and flipping in 4-minute intervals. Let stand 5 minutes.
While the potatoes cook, melt one tablespoon butter and one teaspoon olive oil together in a large skillet. Add the mushrooms and garlic and cook for approximately 8 minutes or until tender, stirring frequently. Add Worcestershire sauce, broccoli, salt, and pepper. (If you don’t steam your broccoli add it at the beginning with the mushrooms, so it has time to soften). Remove from heat.
Cut each potato in half lengthwise; scoop out pulp, leaving the 1/4-inch-thick shell. Put pulp in a medium bowl and mix in the milk, two tablespoons butter, sour cream, cheese and salt/pepper. Mash with a fork or potato masher until blended. Add to the broccoli mixture and stuff into the potato shells. Sprinkle with Parmesan cheese.
Bake in a 450-degree oven for 10 minutes or until lightly golden on top.
(adapted from Cooking Light)