Baked Potato with Rosemary, Mushroom Sauce

Baked Potato with Rosemary, Mushroom Sauce

A great variation to the traditional baked potato



Prep and Cook Time: 1hr 15 min

Ingredients:
4 medium baking potatoes, such as russet
½ medium onion minced
4 cloves garlic minced
2 cups sliced crimini mushrooms
*optional ¼ cup dried porcini mushrooms
1 cup hot water
1 TBS tomato paste
1 tsp dry vegetable stock
1 TBS chopped fresh rosemary
salt and pepper to taste
*optional 2 oz Chevre goat cheese

Directions:

1. Preheat oven to 375. Wash potatoes well, poke with a knife a couple times and bake until tender, about 1 hour.
2. Soak porcini mushrooms in hot water until soft, and chop.
3. Healthy Sauté onions over medium low heat in dry medium sauté pan for 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute.
4. Add mushrooms and continue to sauté for a couple minutes. Add tomato paste, hot mushroom water, dry vegetable stock, and rosemary. Simmer for another 10 minutes and season with salt and pepper. Cut baked potatoes in half and top with mushroom sauce and goat cheese.