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Mushroom-Swiss Stuffed Potatoes Recipe
|Baking potato||48 Ounce|
|Olive oil||2 Teaspoon|
|Mushrooms||2 Cup (32 tbs), quartered|
|Portobello mushrooms||2 Cup (32 tbs), diced|
|Sliced shiitake mushroom caps||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||2 Tablespoon|
|Pepper white||1⁄8 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Shredded swiss cheese||4 Ounce|
Calories 342 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 18.2 mg6.1%
Sodium 251.3 mg10.5%
Total Carbohydrates 58 g19.2%
Dietary Fiber 4.8 g19.4%
Sugars 6.4 g
Protein 14 g28.6%
Vitamin A 3.2% Vitamin C 25.2%
Calcium 23.7% Iron 15.6%
*Based on a 2000 Calorie diet
Wrap potatoes in foil; bake at 375Â° 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.
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.