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Mushroom-Swiss Stuffed Potatoes

Magical.Palate's picture
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.
  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
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Dry sherry 1 Tablespoon
  Shredded swiss cheese 4 Ounce

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.

Recipe Summary

Side Dish

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