Mushroom-Taleggio Twice-Baked Potatoes

You can never have too many side dish recipes, so give Mushroom-Taleggio Twice-Baked Potatoes a try. One portion of this dish contains about 9g of protein, 23g of fat, and a total of 359 calories. This gluten free recipe serves 8 and costs $2.23 per serving. 86 people were impressed by this recipe. Head to the store and pick up cremini mushrooms, parmesan cheese, pepper, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes include Zucchini, Mushroom and Taleggio Tart, Truffled Taleggio and Mushroom Pizza, and Ricotta-Taleggio Ravioli with Wild Mushroom Sauce.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet. Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt. Photograph by Ryan Liebe

 

Step by step:

1. Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well.

2. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes.

3. Remove from the oven; let cool 5 minutes.

4. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.

5. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes.

6. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.

7. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture.

8. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.

9. Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.

10. Photograph by Ryan Liebe

Nutrition Information:

covered percent of daily need