Creamy Garlic Mushrooms with Roasted Jacket Potatoes – packed with amazing flavour this is a perfect meal for any time of the week.
1 large (250g/) russet potato – or use a similar variety
150g of mushrooms (I use cremini)
1 shallot, finely chopped
2 cloves of garlic, crushed
fresh chopped parsely
salt and black pepper
1 cup of beef, chicken or vegetable stock (low sodium is best)
2 tbs of low fat cream cheese (2 syns)
cooking oil spray
Preheat oven to 220c/425f
Add the potato/s to a microwave and cook for 3 minutes
Slice into quarters (or halves) depending on preferred size.
Place on a tray or oven dish lined with parchment.
Spray over the top with cooking oil spray, add a pinch of sea salt and bake until golden (about 30 minutes).
When the potatoes are nearly cooked.
Spray a frying pan with some cooking oil spray add the shallot and garlic and saute for a minute.
Add in the mushrooms and saute for another couple of minutes.
Add in 1/2 cup (120ml) of the stock.
Let it bubble on a high heat until the stock reduces down completely and the mushrooms have a lovely golden colour.
Reduce heat and add in the remaining stock, cream cheese, little black pepper and some chopped parsley and stirl until melted and creamy.
Serve with the roasted jacket potatoes.