Garlic Mushrooms
TIP Remember potatoes are low in fat. For those watching their weight try using low fat fillings.
Preparation time: 5mins
Cooking time: 1:10
Serves: 2
Ingredients
- 2 x 225g (8oz) British potatoes, scrubbed
- 15g (1/2oz) butter
- 2 Cloves, crushed garlic
- 175g (6oz) sliced mushrooms
- 2 x 15ml spn (2 tblspn) cream cheese
- 2 x 15ml spn (2 tblspn) freshly chopped herbs (rosemary, parsley & thyme)
- salt
- freshly ground black pepper
Directions
- Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C.
- Cook for approximately 1 hour until thoroughly cooked.
- After the potato has been cooking for about 45 minutes, melt the butter in a saucepan, add the garlic and mushrooms and cook gently for 5 - 10 minutes depending on the variety, (wild mushrooms need to be cooked thoroughly).
- Stir in the cream cheese and continue cooking for 1 minute. Add the herbs and season to taste.
- When the potatoes are cooked cut them almost in half lengthways and spoon in the mushroom sauce.
- Those potatoes not served can be transferred to the top display/storage area to stay hot until you are ready to serve them.
- Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.