Mushroom and Fontina Stuffed Roasted Potatoes

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Are you bored with you ordinary loaded baked potatoes. Why not dress them up with an elegant topping of  buttery mushrooms and a wonderful ooey gooey melted cheese? The perfect comfort food for a Meatless Monday!

Serves 4

Ingredients:
4  russet baking potatoes
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 pounds mixed mushrooms (i.e. maitake, oyster and enoki), cut into small pieces
Kosher salt, to taste
Ground black pepper, to taste
1 cup Italian Fontina cheese, shredded
Chopped parsley, for garnish

Directions:
Preheat the oven to 450°F.

Wash or potatoes  thoroughly with a stiff brush and cold running water. Pat dry with paper towels.

Using a fork, pierce the potatoes several times all over. This will allow the moisture to escape during cooking.

Place  the potatoes in a large  bowl and coat lightly with oil. Sprinkle with kosher salt.

Place the potatoes on a baking sheet, and bake the potatoes for about 1 hour, until tender or until  the skin feels crisp but flesh beneath feels soft.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper, to taste.

Slice halfway down the length of each potato, then crack  each of the spuds open by squeezing the ends towards one another. It will pop right open. Be very careful; there will be some steam released. Spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.

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