Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese

Name: Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms medium baking potatoes (about; 0 teaspoons freshly ground black pepper; 118 milliliters fat-free, less-sodium chicken broth; 1 Tbsp finely chopped fresh tarragon; 85 grams 1/3 cup goat cheese; 473 milliliters thinly sliced leek (about 2 large); 340 grams packages exotic mushroom blend (such as shiitake, cremini, and oyster), chopped; 1 teaspoons salt; 118 milliliters fat-free sour cream

Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese might be just the side dish you are searching for. One serving contains 295 calories, 10g of protein, and 7g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up goat cheese, leek, cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 37

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Oven

Pierce potatoes with a fork, and bake at 375 for 1 hour or until tender. Cool potatoes slightly.

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Potato

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Oven

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add leek; cook 5 minutes or until tender, stirring frequently.

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Leek

Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in sour cream, broth, cheese, salt, and pepper. Reduce heat, and cook 2 minutes, stirring constantly (do not boil). Stir in tarragon.

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Sour Cream