Mushroom swiss stuffed potatoes

6 Servings

Ingredients

Quantity Ingredient
6 Baking (8-ounce) potatoes
2 teaspoons Olive oil
2 cups Quartered mushrooms
2 cups (1/2 inch ) sliced portobello\\llo mushrooms
1 cup Diced shitake mushroom caps
¼ cup Finely chopped onion
2 Garlic cloves, minced
2 tablespoons All-purpose flour
½ teaspoon Salt
⅛ teaspoon White pepper
1 cup Skim milk
1 tablespoon Dry sherry
1 cup (4 ounces) shredded Swiss cheese

Directions

Cooking Light, September 1996

1. Preheat oven to 375-degrees F.

2. Wrap potatoes in foil; bake at 375-degrees F. for 1 hour or until tender.

3. Heat oil in a large non-stick skillet over medium heat. Add mushrooms, onion, and garlic; saute 2 minutes. Stir in flour, salt, and white pepper.

Gradually add milk and sherry, stirring with a whisk until blended. Cook 2 minutes or until thick and bubbly. Add cheese; cook 1 minute or until cheese melts, stirring constantly.

4. Unwrap potatoes. Split open each potato; fluff with a fork. Spoon ⅓ cup mushroom sauce into center of each potato. Place potatoes on a baking sheet; broil 4 minutes or until sauce begins to brown.

NOTE: Substitute any combination of exotic and domestic mushrooms to measure 5 cups, if desired.

NOTE: It would seem to me that if you doubled the mushroom sauce you could make a very nice vegetarian shepherds pie with mashed potatoes for a topping. I would dot the mashed potatoes with margarine and bake in a 350-degree oven until warmed through and golden brown on top. I would also lightly parboil my vegetables first.

Nutritional Information (not including Shepherds Pie): Calories 312 (21% from fat); Fat 7.3g 9sat. 3.7g. mono 2.5g. Poly 0.5g Carb 18mg; Fiber 5g. Chol 18mg Iron 3.9mg. Sodium 28mg. Calc 271mg.

Posted to JEWISH-FOOD digest V97 #019 From: Pat Gold <plgold@...>

Date: Wed, 11 Sep 1996 16:30:53 -0700

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