Creamy Garlic Mushrooms with Roasted Jacket Potatoes – packed with amazing flavour this is a perfect meal for any time of the week.

Russet potatoes are perfect for roasting, so when I recently had a few small ones that needed to be used up, I knew I wanted a delicious side that would pair beautifully alongside them.

Roasting these amazing russet potatoes with just some simple sea salt for seasoning is pretty much all that is needed, because of their great flavour. 

You can roast them just as they are, but to save some time. I part cook them in the microwave, cut in half, spray with some Avocado cooking oil spray and roast until golden. It’s so much quicker this way, I even leave the skins on, because well potatoes roasted in the skin are just the best right?

Fancying something a little decadent but meat-free to serve alongside these, I couldn’t help but crave some creamy garlic mushrooms. Really simple to make and really low in syns.

Cremini mushrooms are my favourite to use for this, as they have a lovely deep brown colour and richer flavour. 

Typically garlic mushrooms are using sauteed in heaps of butter, so to save on the syns, I start off the sauting method using avocado cooking oil spray and then help that to get that lovely golden colour by reducing them down in stock. It’s a method I use quite often when sauteing vegetables to keep the syns low.

For the creaminess, I went for some light cream cheese (like Philadelphia), but feel free to use any store brand. Don’t use quark, it’s not creamy and will split. You want that creamy velvety taste and we don’t use much, so it’s really not that many syns per serving. 

Love Mushrooms? Check out some of these other Mushrooms recipes:

• LOW SYN MUSTARD BEEF WITH MUSHROOMS
• BEEF WITH MUSHROOMS IN OYSTER SAUCE
• POACHED EGGS OVER GARLIC MUSHROOMS
• SYN FREE SAUTÉED GARLIC MUSHROOMS
• STICKY SRIRACHA MUSHROOM OMELETTE
• VEGAN CREAMY COCONUT MUSHROOM LENTILS (STOVE TOP AND INSTANT POT)
• MUSHROOM RISOTTO
• SYN FREE CREAMY CHICKEN AND MUSHROOM PASTA
• LOW SYN PORTOBELLO MUSHROOM PIZZAS
• CHICKEN WITH CREAMY MUSHROOM SAUCE
• STEAK WITH CREAMY MUSHROOM PEPPERCORN SAUCE

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.

How can I add a 1/3 speed foods to this Creamy Garlic Mushrooms with Roasted Roasted Jacket Potatoes?

The speed foods are covered in this recipe, with lots of those delicious creamy garlic mushrooms. But you could always add some additional speed foods like some sauteed kale or spinach. Kale is one of my favourites to serve with this. I just saute in pan with a little garlic, add some stock and reduce down and then season with black pepper. Yummy!!

Kitchen Items used for these Creamy Garlic Mushrooms with Roasted Roasted Jacket Potatoes:

• Microwave
• Measuring Scales
• Baking Tray or oven proof dish
• Parchment Paper
• Measuring spoons
• Chopping Board
• Santoku Knife
• Frying Pan
• Wooden Spoon

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Creamy Garlic Mushrooms with Roasted Jacket Potatoes

Yield: 1 serving

Prep Time: 10 minutes

Cook Time: 33 minutes

Total Time: 43 minutes

Creamy Garlic Mushrooms with Roasted Jacket Potatoes - packed with amazing flavour this is a perfect meal for any time of the week.

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Ingredients

• 1 large (250g/) russet potato - or use a similar variety
• 150g of mushrooms (I use cremini)
• 1 shallot, finely chopped
• 2 cloves of garlic, crushed
• fresh chopped parsely
• salt and black pepper
• 1 cup of beef, chicken or vegetable stock (low sodium is best)
• 2 tbs of low fat cream cheese (2 syns)
• cooking oil spray

Instructions

1. Preheat oven to 220c/425f
2. Add the potato/s to a microwave and cook for 3 minutes
3. Slice into quarters (or halves) depending on preferred size.
4. Place on a tray or oven dish lined with parchment. Spray over the top with cooking oil spray, add a pinch of sea salt and bake until golden (about 30 minutes).
5. When the potatoes are nearly cooked.
6. Spray a frying pan with some cooking oil spray add the shallot and garlic and saute for a minute.
7. Add in the mushrooms and saute for another couple of minutes.
8. Add in 1/2 cup (120ml) of the stock. Let it bubble on a high heat until the stock reduces down completely and the mushrooms have a lovely golden colour.
9. Reduce heat and add in the remaining stock, cream cheese, little black pepper and some chopped parsley and stirl until melted and creamy.
10. Serve with the roasted jacket potatoes.
11. Enjoy!!

Notes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly.

• Extra Easy - 2 syns per serving
• Green/Vegetarian - 2 syns per serving (use vegetable stock)
• WW Smart Points - 6 per serving

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 1.7gSaturated Fat: 1gCholesterol: 10mgSodium: 318mgCarbohydrates: 50.8gFiber: 7.9gSugar: 7.9gProtein: 15.5g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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