Baked PEI Potato with Caramelized Onions and Mushrooms
Baked PEI Potato with Caramelized Onions and Mushrooms

On behalf of the PEI Potato Board

Temps de préparation et rendement


  • 2 Baked Russet Potatoes

  • Salt and Pepper

  • 1 Tsp Fresh Parsley, minced

  • 1/4 C Blue Cheese, crumbled for garnish

  • Caramelized Onions & Mushrooms

  • 2 Tbsp olive oil

  • 1 Onion, sliced

  • 1 Clove of Garlic, minced

  • 1 C Baby Portabella Mushrooms, sliced

  • 1/2 C Red Wine

  • 3 oz Balsamic Vinegar

  • 1/4 Tsp White Sugar

  • 1/2 Tsp Cornstarch


Remove Portabella Mushrooms and thinly slice 1/4 inch thick, and slice Onions in strips. Set aside. For the caramelized sauce, combine Red Wine, Balsamic Vinegar, Sugar, and Cornstarch. Whisk to mix well and set aside.


Heat Olive Oil in a large pan over medium-high heat. Add onions and stir to coat well with oil. Cook the onions, stirring occasionally until they start to brown, for 10 -15 minutes. Add minced Garlic to the pan and stir in sliced Mushrooms, and sauté until golden. Add in the caramelized sauce mixture. Bring to a boil over high heat, then reduce to medium, stirring occasionally. Cook until thickened. Season to taste with Salt and Pepper, and half of the Parsley.


While making the sauce, criss-cross slice the top of the Baked Potatoes and warm in oven at 375ºF for 5 - 10 minutes. Once warm, remove the Baked Potatoes from the oven and top with caramelized Onion and Mushroom mixture. Sprinkle crumbled Blue Cheese and leftover Parsley over top, and serve!



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