Name: Garlic Butter Mushroom Baked Potatoes
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 4 large russet potatoes, cleaned; 6 tablespoons unsalted butter, cut into 1/2-inch cubes, divided; 1 pound white button mushrooms, cleaned and sliced; 4 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley, plus more for garnish; 1 cup shredded cheddar cheese

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Yield Serves 4

Author Mushroom Council

Fluffy baked potatoes piled high with garlicky, buttery mushrooms and melty cheese make this an easy, satisfying upgrade to a classic. Big flavor, simple steps – perfect for easy weeknights.

Ingredients

Scale

4 large russet potatoes, cleaned
6 tablespoons unsalted butter, cut into 1/2-inch cubes, divided
1 pound white button mushrooms, cleaned and sliced
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, plus more for garnish
1 cup shredded cheddar cheese

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Instructions

Prick potatoes with tines of fork. Microwave potatoes on high for 8-10 minutes, until tender and a fork inserted easily comes out. Let cool for 5 minutes before handling.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, and cook, stirring occasionally, until tender and they start to release their juices, about 3 to 5 minutes. For crispier mushrooms, continue cooking until deeper golden and edges are slightly crisp. Add garlic and crushed red pepper flakes and cook until fragrant, about 30 seconds. Add remaining butter and parsley, and cook until butter is melted, about 1 minute. Season with salt and pepper, to taste.
Split tops of potatoes open with a knife. Season potatoes with salt and pepper. Sprinkle evenly with cheese and top with mushroom mixture. Garnish with additional parsley, and serve.

Notes

Tip: Try adding crushed kettle-cooked chips, sunflower seeds, store-bought crispy bacon, store-bought French fried onions or crushed cheese crackers for a crunchy topping.
Tip: For an easy way to add greens, stir 2 cups of baby spinach into the mushrooms after they finish cooking in Step 2. The spinach will wilt within 1 minute.

This recipe uses White Button mushrooms

White Button Flavor and texture

White buttons feature the classic mushroom umami flavor that is slightly milder than other varieties of mushrooms. Its semi-firm texture elicits a pleasantly crisp bite when sliced raw into salads and other fresh applications. This quintessential mushroom variety also is a perfect pick for any cooking application. The white button mushroom’s flavor intensifies when cooked, and its texture becomes tender, juicy and satisfyingly meaty.