A delightful appetizer of new potato halvesstuffed with asiago, ham and assorted mushroms. Recipe by ChefMichael Gravely.
Recipe: Southern StuffedNew Potatoes with Asiago, Ham and Mushrooms
12 small new red potatoes (1 1/2 to 2inches diameter)
Cut 1/4 inch off each end of potatoes.Cut in half crosswise.
In large bowl, stir together potatoesand 2 tablespoons melted butter until potatoes are well-coated.
Place potatoes on parchment-lined 15x10inch jelly roll pan.
Bake at 400°F (205°C) for 30 to40 minutes, or until fork tender. Let cool slightly. Scoop outinside of each potato, leaving a thick shell. Set shells aside.
Melt one teaspoon butter in 10-inch skilletover medium-high heat. Add ham; cook, stirring occasionally,just until ham begins to brown, 2 to 5 minutes.
Add onion, garlic and thyme; decreaseheat to medium low. Continue cooking, stirring occasionally,until onion is tender, 2 to 3 minutes.
Add mushrooms. Continue cooking, stirringoccasionally, until liquid is evaporated, 5 to 6 minutes.
Add whipping cream; continue cooking,stirring constantly, until cream is thickened, about 1 minute.
Stir in Asiago cheese, salt and pepperto taste. Remove skillet from heat.
In medium bowl, combine Baby Swiss andWhite Cheddar cheese; set aside.
Fill potato shells with mushroom mixture,then sprinkle each with cheese mixture. Cover; refrigerate overnight.
To bake, allow potatoes to stand at roomtemperature for 45 minutes.
Bake at 400°F (205°C) for 12 to15 minutes, or until cheese is melted and lightly browned.
Sprinkle with chopped parsley and serve.
2 tablespoons butter, melted
1 teaspoon butter
2 ounces cooked ham, chopped 1/8 inch
1/4 cup onion, chopped
1/2 teaspoon fresh garlic, finely chopped
1 teaspoon fresh thyme, chopped
4 ounces fresh mushrooms, chopped
2 1/2 ounces Portobello mushrooms, chopped
2 1/2 ounces Oyster mushrooms, stemmed, chopped
3 tablespoons whipping cream
1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded
1/2 cup (2 ounces) Wisconsin Medium White Cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin Baby Swiss, shredded
1/4 cup fresh parsley, chopped
Makes 24 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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