Free Recipe Mushroom Swiss Stuffed Potatoes
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Mushroom Swiss Stuffed Potatoes Recipe
6 Baking (8-ounce) potatoes
2 ts 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 chopped onion
2 Garlic cloves, minced
2 tb All-purpose flour
1/2 ts Salt
1/8 ts White pepper
1 c Skim milk
1 tb Dry sherry
1 c (4 ounces) shredded Swiss
-cheese
Mushroom Swiss Stuffed Potatoes Preparation
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 <plgold@ix.netcom.com> Date: Wed, 11 Sep 1996 16:30:53 -0700
Cooking Temperature:
Recipe Serves: 6
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