Creative Culinary Solutions

MUSHROOM GRAVY & SWISS CHEESE STUFFED BAKED POTATOES

Name: MUSHROOM GRAVY & SWISS CHEESE STUFFED BAKED POTATOES
Yield: 8
Ingredients: 8 large russet potatoes6 tbsp (90 mL) of olive oil, divided16 oz (450 g) of portobello mushrooms, sliced1 cup (250 mL) of onion, chopped2 clove garlic, minced4 tbsp (60 mL) of unsalted butter4 cups (1 L) of prepared Plant-Based, No-Beef Gravy Mix2 tsp (10 mL) of fresh thyme, chopped2 tsp (10 mL) of fresh rosemary, chopped2 cups (500 mL) of grated Swiss cheese Salt and pepper to taste Chopped thyme for garnish (optional)

If you’re looking for an easy meal option, these stuffed baked potatoes have it all. Rich mushroom gravy and bubbly Swiss cheese all stuffed into a fluffy baked potato.

Difficulty:	10/20
Yield serving:	8
Preparation time:	minutes
Cooking time:	minutes

Difficulty

10/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

8 large russet potatoes
6 tbsp (90 mL) of olive oil, divided
16 oz (450 g) of portobello mushrooms, sliced
1 cup (250 mL) of onion, chopped
2 clove garlic, minced
4 tbsp (60 mL) of unsalted butter
4 cups (1 L) of prepared Plant-Based, No-Beef Gravy Mix
2 tsp (10 mL) of fresh thyme, chopped
2 tsp (10 mL) of fresh rosemary, chopped
2 cups (500 mL) of grated Swiss cheese
Salt and pepper to taste
Chopped thyme for garnish (optional)

Preparation

Preheat oven to 350 °F.
Drizzle each potato with a tsp of olive oil; roll to coat.
Wrap potatoes with aluminum foil and place on a baking sheet. Bake until fork tender, about 1.5 hours.
Heat remaining 2 tbsp of olive oil over medium heat. Add mushrooms and chopped onion. Cook for 7-10 minutes.
Add garlic and cook for 1 minute. Season with a salt and pepper. Add butter and cook until melted. Cook, stirring often, for 1 minute.
Slowly stir in No-Beef Gravy. Add thyme and rosemary to the pan. Bring the mixture to a gentle boil. Season with salt and pepper.
Preheat the broiler to high. Line a baking sheet with aluminum foil.
Slice the baked potatoes in half lengthwise (not all the way through). Place the potatoes on the prepared baking sheet. Fill each potato with gravy and top with 1/4 cup of grated Swiss cheese. Place the potatoes under the broiler for about 1 minute.
Serve with extra gravy and a garnish of chopped thyme.