Ever get home late, and your husband hasn’t installed your new stove yet? Yep, that happened to me tonight. New stove install didn’t happen until around 6:30pm so we got a late start on meal prep tonight. So we came up with Mushroom Broccoli Loaded Baked Potatoes. With cheese. Now we have a great new loaded potato recipe.
You are probably judging by all of my posts that I pretty much throw stuff together and put cheese on it, in it, or around it and call it a meal.
Yep. You nailed it.
Broccoli Mushroom Loaded Baked Potatoes
This was actually a very delicious thrown-together meal. A very filling loaded baked potato recipe. My husband suggested it would pair very well with a small steak. (Of course, this is coming from the guy that thinks everything needs a steak.)
PRO TIP: while you have the oven on, bake some extra potatoes. Makes a fast side for another night, saves on work and electricity. You can eat them as is, make them into a Baked Potato Salad, or chop them up into cubes and fry or roast them. Or twiced baked, or potato skins…you see where I’m going.
More Easy Potato Recipes:
Sauteed mushrooms are so yummy. They make the perfect topping for a loaded baked potato.
And some broccoli, too. Why not? Just chop the fresh broccoli up and cook it with the mushrooms. You just want to soften the broccoli up a little. (I like mine a little crunchy.)
Now time for the fun part…actually loading up your baked potato. This isn’t actually a recipe but more of an easy dinner idea. Feel free to mix it up and use whatever ingredients you have on hand.
We topped our potatoes with our Cheesy Sauce recipe, but feel free to use whatever you have on hand.
Mushroom + Broccoli Loaded Baked Potatoes
This meat-free meal or side dish is filled with savory mushrooms and broccoli and topped with ooey gooey cheesy sauce.
- 4 medium to large white baking potatoes plus cook some extra if you want for another night
- 1 pint white mushrooms sliced
- 3 cups broccoli chopped
- 4 tbsp butter plus additional for serving
- 3 tbsp water
- 1 tbsp oil
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- Cheese of choice optional
- 1 tsp minced garlic
- salt to taste
- pepper to taste
- Preheat oven to 400 degrees. Wash and scrub potatoes and pat dry. Rub with oil, and place on baking pan. Bake for 45 minutes until done. Cooking times will vary depending on your oven. You can tell the potatoes are done when you squeeze them and they easily "smoosh".
- Carefully wash mushrooms and pat dry. Cut into thick slices. In a skillet, melt butter over medium heat. Add garlic, stir and cook until you can just smell the garlic and it is beginning to turn brown. Do not burn the garlic, you will have to start over.
- Add the mushrooms to the pan and give them a quick stir. Salt and pepper the mushrooms and then leave them alone for about 7 minutes. Don't stir them, don't touch them. Let them brown and absorb all that buttery garlic flavor. If you are afraid they will burn, turn the heat down just a little, but I've never burned a mushroom. Trust me, just let them brown.
- After 7 minutes, stir mushrooms, reduce heat to medium low and cover. Cook for additional 5 minutes, stirring occasionally.
- While mushrooms are cooking, chop broccoli into bite sized pieces. Place them in a bowl with water, cover and microwave for 5 minutes. Let stand while you are tending to your mushrooms.
- In the mushroom pan, remove cover and add brown sugar and Worcestershire sauce. Stir. If you feel they are too dry...don't worry. We are about to add the broccoli which will add moisture.
- Toss in broccoli, and stir well to combine, remove from heat.
- When potatoes are done, remove from oven. Slice open and fluff the insides with a fork. Add a big pat of butter, and pile on the mushroom & broccoli mixture.
- Top with your favorite cheese and enjoy!!