Mushroom-Swiss Stuffed Potatoes
|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|
Preheat oven to 375Â°.
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.