Mushroom-Swiss Stuffed Potatoes Recipe
Mushroom-Swiss Stuffed Potatoes is a different potato variety you should try. This is quite a yummy deal and goes well for any occasion. Check out the recipe of Mushroom-Swiss Stuffed Potatoes.
Ingredients
6 (8 ounce) baking potatoes
2 teaspoons olive oil
2 cups quartered mushrooms
2 cups (1/2 inch) diced portobello mushrooms
1 cup sliced shiitake mushroom caps
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup skim milk
1 tablespoon dry sherry
1cup (4 ounces) shredded Swiss cheese
Directions
Preheat oven to 375°.
Wrap potatoes in foil; bake at 375° 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.
Wrap potatoes in foil; bake at 375° 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.
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