Mushroom and Fontina Stuffed Potatoes
Ingredients
- 4 baking potatoes, scrubbed
- 5 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds mixed tender mushrooms, such as maitake, oyster and enoki, cut into small pieces
- Kosher salt
- Pepper
- 1/2 pound Italian Fontina cheese, shredded (about 1 cup)
- Chopped parsley, for garnish
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