Guest guest Posted January 11, 2001 Report Share Posted January 11, 2001 * Exported from MasterCook * Mushroom-Stuffed Potatoes Recipe By : Nava Atlas at http://www.vegkitchen.com 1/01 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes 1/4 cup Neufchâtel or light cream cheese 1 tablespoon light olive oil 1 large onion -- chopped 8 ounces white or cremini mushrooms -- sliced Salt and freshly ground pepper -- to taste 4 servings A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus. Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around. Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Stir in the cream cheese. Heat the oil in a medium skillet. Add the onion and saute over medium heat until golden. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally. Combine the mushroom mixture, liquid and all, with the mashed potato in the mixing bowl. Season with salt and pepper and stir well to combine. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve. Recipe adapted from the forthcoming Vegetarian 5-Ingredient Gourmet by Nava Atlas (to be published in 2001 by Broadway Books, NY) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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