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@...>