Ingredients

  • 6 baking potatoes
  • 2 teaspoons olive oil
  • 2 cup quartered mushrooms
  • 2 cup diced portobello mushrooms -- 1/2-inch
  • 1 cup sliced shiitake mushroom caps
  • ¼ cup finely chopped onion
  • 2 garlic cloves -- minced
  • 2 tablespoon all-purpose flour
  • ½ teaspoons salt
  • ⅛ teaspoons white pepper
  • 1 cup skim milk
  • 1 tablespoon dry sherry
  • 1 cup shredded Swiss cheese
Categories
myYUM! collection
Keywords
### IMPORTED myFavorites, Side Dish
MacGourmet downloadMushroom-Swiss Stuffed Potatoes. To import, drag image to your MacGourmet recipe box.

Directions



Preheat oven to 375 degrees. Wrap potatoes in foil; bake at 375 degrees for 1 hour or until tender. Heat oil in a large nonstick 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. Unwrap potatoes. Split open each potato; fluff pulp 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.





Per serving: 496 Calories; 14g Fat (26% calories from fat); 23g Protein; 70g Carbohydrate; 36mg Cholesterol; 520mg Sodium
Food Exchanges: 3 1/2 Starch/Bread; 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat

Notes

NOTES : Good.

Substitute any combination of exotic and domestic mushrooms to measure 5 cups, if desired. Yield: 6 side servings, 2-3 full meals.

Nutr. Assoc. : 0 0 4204 4204 4977 0 0 0 0 0 0 0 0

Source

Servings/Yield