Description
Savory and meaty marinaded portobello mushrooms stuffed into buttery twice baked potatoes and topped with a Red Wine Creamy Sauce with peppercorns.
Ingredients
Scale
- 4 russet potatoes
- 2 tbsp olive oil
- 4 portobello mushrooms
- 1/2 cup soy sauce
- 2 tbsp Worchestershire sauce
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 2 tbs dijon mustard
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- 1/2 cup almond milk
- 2 tbs garlic powder
- Fresh parsley (optional garnish)
- Red Wine Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1/4 cup red wine
- 2 tsp black pepper
- 3 cups almond milk
Instructions
- Preheat your oven to 400 degrees. Clean the potatoes and stab in several spots with a fork. Rub them with the olive oil, place on a baking sheet and bake for one hour or until they start to soften.
- While the potatoes are baking, marinade the mushrooms. Whisk the soy sauce, Worchestershire sauce, garlic, smoked paprika, pepper, sea salt, dijon mustard and cayenne pepper in a medium bowl. Place the mushrooms into the marinade and place in the fridge while the potatoes are cooking for at least 30 minutes.
- When the potatoes are done, remove them and set aside to cool. Heat a large cast iron skillet or pan and add the mushrooms. Saute on each side for 5 minutes until the mushroom edges start to crisp. Remove from the pan and slice the mushrooms.
- When the potatoes are cool enough to touch, cut them down the middle and scoop out the insides being careful not to rip the skins. Transfer the insides to a bowl and add in the butter, almond milk and garlic powder and mix with a hand mixer or a whisk until creamy and incorporated. Scoop the potato filling back into the potatoes. Top with the sliced mushrooms and bake for another 10 minutes.
- While the stuffed potatoes are cooking, make the red wine cream sauce. Add the butter directly to the pan where you cooked the mushrooms and let it melt. Add in the flour and whisk until it starts to clump. Pour in the red wine and whisk until the flour it worked into the wine. Add the pepper and mix for 1 minute. Slowly start to add in the almond milk, 1/4 cup at a time whisking the whole time. Once you’ve used all the almond milk bring to a simmer and simmer for 5-7 minutes or until the sauce is thick like a gravy.
- When the potatoes are done, drizzle with the sauce and top with fresh parsley.