1. Preheat oven to 350°F (180°C).
2. Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 60 to 70 minutes or until tender.
3. Meanwhile, combine vinegar and honey in a small bowl; stir to dissolve honey and set aside.
4. Heat 2 tbsp (30 mL) butter and remaining 2 tbsp (30 mL) oil in a large nonstick skillet over medium heat. Once foaming, add mushrooms, season with salt and pepper, and cook, stirring often, for 10 minutes or until the mushrooms have given up their moisture and pan is once again dry.
5. Stir in garlic, sage and rosemary; continue to cook, stirring from time to time, for an additional 10 minutes or until mushrooms are golden. Pour vinegar mixture over, immediately remove from heat, and add remaining 2 tbsp (30 mL) butter to pan; stir until butter is melted.
6. Split top of potatoes and fluffy flesh with a fork. Divide mushrooms between potatoes, spooning into opening and over exposed flesh. Divide brie between potatoes and return to oven for 3 to 4 more minutes or until brie is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (70%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 73mg||22 %|
|Sodium 382.8mg||13 %|
|Potassium 835.3mg||22 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.3g|
|Protein 16.4g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 353
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