Stuffed Potatoes with Broccoli and Mushrooms
Stuffed Potatoes with Broccoli and Mushrooms might be just the side dish you are searching for. This recipe serves 4 and costs $1.15 per serving. Watching your figure? This gluten free recipe has 221 calories, 11g of protein, and 8g of fat per serving. If you have garlic, thyme, yukon gold potatoes, and a few other ingredients on hand, you can make it. 153 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Mother Rimmy. Overall, this recipe earns a great spoonacular score of 100%. Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms, Broccoli-Stuffed Potatoes, and Broccoli-Stuffed Potatoes are very similar to this recipe.
Servings: 4
Ingredients:
2 cups broccoli florets, rough chopped
2 cups Crimini mushrooms, sliced
½ cup fat free plain yogurt
1 clove garlic, minced
1 tablespoon olive oil
½ small onion, diced
4 tablespoons Parmesan cheese, shredded
2 tablespoons parsley, minced
4 tablespoons light sour cream
1 tsp thyme
¼ cup chicken or vegetable broth
4 large Yukon gold potatoes
Equipment:
microwave
bowl
frying pan
Cooking instruction summary:
1. Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl.2. While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender. Add chicken or vegetable broth as needed if the pan becomes too dry.3. Mash potato pulp with yogurt and parsley with salt and pepper to your taste.4. Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.5. Broil until cheese bubbles.6. Top with sour cream.
Step by step:
1. Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl.
2. While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.
3. Add chicken or vegetable broth as needed if the pan becomes too dry.
4. Mash potato pulp with yogurt and parsley with salt and pepper to your taste.
5. Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.
6. Broil until cheese bubbles.
7. Top with sour cream.
Nutrition Information:
covered percent of daily need
