Potatoes Stuffed With Mushrooms Recipe
Ingredients
| Mushrooms | 1⁄2 Pound (Peeled) | |
| Chives | 1 1⁄2 Tablespoon, chopped | |
| Bread crumbs | 1 1⁄2 Tablespoon | |
| Egg | 1 Large, slightly beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Baking potatoes | 6 Large (Peeled) | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 911 Calories from Fat 143
% Daily Value*
Total Fat 16 g25%
Saturated Fat 8.8 g44%
Trans Fat 0 g
Cholesterol 138 mg46%
Sodium 362.3 mg15.1%
Total Carbohydrates 172 g57.4%
Dietary Fiber 13.4 g53.5%
Sugars 8.3 g
Protein 27 g54.4%
Vitamin A 19.9% Vitamin C 100.1%
Calcium 16.4% Iron 51.9%
*Based on a 2000 Calorie diet
Directions
Drain.
Chop mushrooms.
Reserve the water.
Combine mushrooms with chives, bread crumbs and egg.
Season with salt and pepper.
Blend mixture thoroughly.
Scoop a little of the pulp out of each potato with an apple corer.
Reserve a small outside piece to use as a plug later.
Fill each opening with prepared stuffing.
Replace small outside piece to "plug" each potato.
Place potatoes in a buttered baking dish.
Pour in mushroom water.
Bake in hot (4250) oven 45 minutes until potatoes are soft.
Baste frequently.
Chef
