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Mushroom and Potato Bake Recipe

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Mushroom and Potato Bake Recipe

Prep Time: Cook Time:


  • Mushrooms,Portable Cap | 6.00 oz
  • White mushrooms raw | 6.00 oz
  • Russet potatoes, raw | 6.00 Potato medium 2-1/4" to 3-1/4" dia
  • Butter without salt | 2.00 tbsp
  • heavy whipping cream | 0.66 cup, whipped
  • Garlic, raw | 2.00 Tbsp
  • Chives, raw | 4.00 tbsp chopped
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 402.47 mg

Fat per serving: 13.74 g

Saturated fat per serving: 8.31 g

Protein per serving: 9.93 g

Sodium per serving: 69.75 mg

Cholesterol per serving: 42.40 g


  1. Slice the mushrooms and potatoes, crush garlic; set them aside. Preheat oven at 375?F. Take a shallow, round ovenproof dish and grease with butter.
  2. In a saucepan of boiling water, parboil the potatoes for about 10 minutes. Drain well. Layer a quarter of the potatoes in base of greased dish.
  3. Arrange 1/4 of the mushrooms over potatoes then sprinkle with 1/4 of rosemary, garlic and chives. Continue making layers in same order, finishing with potatoes on top.
  4. Ladle cream over the potatoes. Season with salt and pepper according to your taste.
  5. Bake in oven for about 45 minutes or until the surface is golden brown and piping hot.
  6. If desired, garnish with snipped chives and serve immediately.

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