Mushroom Swiss Stuffed Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Baking, (8-ounce) potatoes
2 tsp: Olive oil,
2 cup: Quartered mushrooms,
2 cup: , (1/2 inch ) sliced portobellollo mushrooms
1 cup: Diced shitake mushroom caps,
1/4 cup: Finely chopped onion,
2: Garlic cloves, minced
2 tbsp: All-purpose flour,
1/2 tsp: Salt,
1/8 tsp: White pepper,
1 cup: Skim milk,
1 tbsp: 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 1/3
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
Date: Wed, 11 Sep 1996 16:30:53 -0700
Source from luhu.jp
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 1/3
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
Date: Wed, 11 Sep 1996 16:30:53 -0700
Source from luhu.jp
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