Mushroom-swiss stuffed potatoes

6 Servings

Ingredients

Quantity Ingredient
6 Baking Potatoes; 8 Ounces Each
¼ cup Chicken Broth
2 cups Mushrooms; Quartered
2 cups Portobello Mushrooms; Diced
1 cup Shiitake Mushrooms; Sliced
¼ cup Onion; Finely Chopped
3 Cloves Garlic; Minced
2 tablespoons All-Purpose Flour
½ teaspoon Salt
⅛ teaspoon White Pepper
1 cup Skim Milk
1 tablespoon Dry Sherry
1 cup Swiss Cheese, Low fat

Directions

Preheat oven to 375 degrees. Bake potatoes which have been wrapped in foil for approximately 1 hour or are tender when squeezed. Heat chicken broth in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute 2 minutes. Stir in flour, salt, and white pepper. Gradually add milk and dry sherry, whisking until blended. Cook an additional 2 minutes or until mixture is thick and bubbly. Add cheese; cook 1 minute or until cheese melts, stirring constantly. Carefully unwrap potatoes. Spilt open each potato; fluff pulp with a fork. Spoon ⅓ cup mushroom mixture into center of each potato. Place potatoes on a large baking sheet and broil 4 minutes or until sauce begins to brown. Note: Substitute any combination of exotic and domestic mushrooms to measure 5 cups, if desired. Cal: 203 Total Fat: 1.6gm Sat Fat: 0.8gm Percentage of Cal from fat: 6⅘ Chol: 7mg Recipe By : Adapted from: Steven Petusevsky Cooking Light 9/96 Posted to Digest eat-lf.v096.n167 Date: Thu, 26 Sep 96 08:16 MDT

From: Robin Goldberg Isaacs <isaacs@...>

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