Ingredients
- 6 x Baking (8-oz) potatoes
- 2 tsp Extra virgin olive oil
- 2 c. Quartered mushrooms
- 2 c. (1/2 inch ) sliced portobello\llo mushrooms
- 1 c. Diced shitake mushroom caps
- 1/4 c. Finely minced onion
- 2 x Garlic cloves, chopped
- 2 Tbsp. All-purpose flour
- 1/2 tsp Salt
- 1/8 tsp White pepper
- 1 c. Skim lowfat milk
- 1 Tbsp. Dry sherry
- 1 c. (4 ounces) shredded Swiss cheese
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Mushroom Swiss Stuffed Potatoes
Servings: 6
Directions
- 1. Preheat oven to 375-degrees F.
- 2. Wrap potatoes in foil; bake at 375-degrees F. for 1 hour or possibly till tender.
- 3. Heat oil in a large non-stick skillet over medium heat. Add in mushrooms, onion, and garlic; saute/fry 2 min. Stir in flour, salt, and white pepper.
- Gradually add in lowfat milk and sherry, stirring with a whisk till blended. Cook 2 min or possibly till thick and bubbly. Add in cheese; cook 1 minute or possibly till cheese melts, stirring constantly.
- 4. Unwrap potatoes. Split open each potato; fluff with a fork. Spoon 1/3 c. mushroom sauce into center of each potato. Place potatoes on a baking sheet; broil 4 min or possibly till sauce begins to brown.
- NOTE: Substitute any combination of exotic and domestic mushrooms to measure 5 c., if you like.
- NOTE: It would seem to me which 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 till warmed through and golden on top. I would also lightly parboil my vegetables first.
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