Baked Potatoes and Mushrooms

Experience the comforting flavors of oven-roasted goodness with this Baked Potatoes and Mushrooms recipe, a perfect side dish or light meal that's bursting with rustic charm. Tender, fluffy russet potatoes serve as the ideal base, baked to perfection with golden, caramelized skins. The star of the dish is the savory, herb-infused cremini mushrooms, roasted with garlic, olive oil, and fresh thyme for a rich, earthy flavor. Each potato is finished with a pat of butter, a generous helping of the roasted mushroom mixture, and an optional sprinkle of fresh parsley for a bright, aromatic touch. Ready in just over an hour with minimal effort, this recipe delivers a crowd-pleasing combination of textures and flavors. Ideal for vegetarians and a great addition to your weeknight dinner rotation, these baked potatoes and mushrooms are easy to make, wholesome, and utterly delicious.

Nutriscore Rating: 28/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces Russet potatoes
• 300 grams Cremini mushrooms
• 3 tablespoons Olive oil
• 3 pieces Garlic cloves
• 2 teaspoons Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Unsalted butter
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the russet potatoes clean and pat them dry. Using a fork, poke a few small holes in each potato to allow steam to escape during baking.

Step 3

Rub the potatoes with 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt. Place them directly on the oven rack or on a baking sheet and bake for 50 to 60 minutes, or until tender when pierced with a fork.

Step 4

While the potatoes bake, clean the cremini mushrooms by gently wiping them with a damp paper towel. Cut them into halves or quarters depending on their size.

Step 5

Peel and mince the garlic cloves.

Step 6

In a large mixing bowl, combine the mushrooms, 2 tablespoons of olive oil, minced garlic, thyme, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Toss well to coat.

Step 7

Spread the mushroom mixture evenly on a baking sheet lined with parchment paper.

Step 8

When there are 20 minutes remaining for the potatoes, place the mushroom tray in the oven alongside the potatoes. Roast the mushrooms for 20 minutes, stirring halfway through, until they are golden and tender.

Step 9

Once the potatoes and mushrooms are both done, remove them from the oven.

Step 10

Slice each baked potato lengthwise down the middle and gently fluff the insides with a fork. Add a small pat of butter to each potato, allowing it to melt.

Step 11

Top each potato with a generous portion of roasted mushrooms. Garnish with fresh parsley, if desired.

Step 12

Serve immediately and enjoy!

Nutrition Facts

Serving size	60.4 grams (60.4g)

Amount per serving	% Daily Value*
Calories	396

Total Fat 42.00g	54%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2364mg	103%
Total Carbohydrate 4.00g	1%
Dietary Fiber 0.70g	3%
Total Sugars 0.00g
Protein 0.80g	2%

Vitamin D 0IU	0%
Calcium 27mg	2%
Iron 1mg	5%
Potassium 59mg	1%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 95.2%

Protein: 0.8%

Carbs: 4.0%