I had not cooked with chestnut mushrooms before, assuming they were too strong in taste, but I was extremely happy with this jacket potato filler I conjured up. Meaty and solid in texture, stays together in comparison to closed cup mushrooms when cooked. Went really well with the light refreshing taste of the cream cheese and even more so with the garlic that added an extra buzz to the cheese sauce.
A real winner in our home and one to go on our list for quick winter warmer meals. I adore baked potatoes, always have! but this just made the fluffy hot potato that bit more special. I am about to go make some dinner for today…involving halloumi cheese and aubergine…Recipe coming up soon.
Have a wonderful weekend friends! Much love, D x
1 punnet chestnut mushrooms sliced
3-4 tbsp soft cream cheese
1 tbsp butter
1 tbsp olive oil
3 spring onions sliced finely
2 cloves garlic minced
Salt to taste
Cheddar cheese grated
Baked Jacket potatoes to accompany
Heat up the oil and butter in a deep saucepans on low. Throw in the minced garlic sauté for a minute or so
Add the mushrooms, making sure they are coated in the garlic butter/oil
Cook for 5 to 7 minutes until soft. Stir in half the spring onions and the cream chesse until the cheese turns into a thick creamy sauce
Keep on a low heat for a further 5 minutes and then you are ready to serve up your soft fluffy buttered jacket potato. Top off with some grated cheddar and the rest of the spring onions