Thursday, March 12, 2009

Mushroom Stuffed Potatoes

I made a little snack of roasted Yukon gold potatoes with a filled of garlic sauteed mushrooms. I served them on a bed of hot rock salt, the salt helps keep them from rolling around and the heat of the salt helps keep them warm. To make I cut the potatoes in half and scooped out the center with a melon baller, next I seasoned and roasted till golden brown and tender, the next step is to saute a mixture of mushrooms with chopped garlic and herbs in olive oil then I placed a spoonful of mushrooms in each cooked potato, finish with a small dollop of sour cream.

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