Trumpet Mushroom-Stuffed Potatoes with Kohlrabi Slaw
A protein-rich dinner featuring baked potatoes stuffed with savory trumpet mushrooms, topped with a tangy kohlrabi slaw for a crisp, refreshing contrast.
Remixed 1 time- Prep Time: min
- Cook Time: min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 2 medium small potatoes
- 5 ⅓ oz trumpet mushrooms
- 1 ⅓ tablespoons olive oil
- 1 ⅓ cloves garlic
- ⅓ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ⅓ cups kohlrabi
- ⅔ medium carrot
- ⅔ cup cabbage (green)
- ⅔ tablespoon lemon juice
- ⅔ tablespoon dill
- 1 ⅓ tablespoons mayonnaise or yogurt (optional)
- 1 ⅓ tablespoons protein addition (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and pat dry.
- Prick potatoes with a fork, rub with 1 tablespoon olive oil, and season with a pinch of salt. Bake for 40–45 minutes until tender.
- While potatoes bake, clean and slice trumpet mushrooms. In a skillet, heat 1 tablespoon olive oil over medium heat, add mushrooms and minced garlic, and sauté until browned and reduced, about 5–7 minutes. Season with salt and pepper.
- Cut a slit in each baked potato and gently scoop a little potato flesh to create a hollow. Fill with the sautéed trumpet mushrooms. Return stuffed potatoes to the oven for 5 minutes to warm through.
- Prepare kohlrabi slaw: julienne kohlrabi, carrot, and green cabbage. In a bowl, whisk lemon juice, remaining olive oil, dill, and a pinch of salt. Toss with vegetables; add mayonnaise or yogurt if using for creaminess.
- Serve the stuffed potatoes with a generous side of kohlrabi slaw for a complete, protein-enhanced dinner.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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