Baked Potatoes with Creamy Garlic Mushrooms
PREP TIME: 10 min
COOKING TIME: 40 min
1 tablespoon olive oil
2 pink shallots, sliced
2 cloves garlic, sliced
400g mixed mushrooms, sliced
1 tablespoon lemon juice
2 teaspoons lemon thyme leaves
½ cup pouring cream
2 ½ tablespoons finely grated parmesan
2 cups baby spinach
Salt flakes and freshly ground black pepper
Preheat oven to 200°C (180°C fan-forced).
Place potatoes in preheated oven for 40 minutes.
Heat olive oil in a saute pan over a low heat. Add shallots and garlic, stirring to combine. Cover and cook for 5 minutes or until shallots are tender.
Add mushrooms, lemon juice and lemon thyme cover and cook for 8-10 minutes or until mushrooms are tender. Add cream, 2 tablespoons parmesan, spinach, salt and pepper, stirring until spinach wilts.
Remove potatoes from oven, cut an incision in the top and spoon the creamy garlic mushrooms on top.
To serve, sprinkle over remaining parmesan.
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