Potatoes Stuffed with Mushrooms and Cheese
Makes 8 servings
Time to Prepare: 0:15
Time to Cook: 1:10
Ingredients
| 6 med | Potato, flesh and skin, raw |
| 2 tsp | Oil, olive, salad or cooking |
| 2 cup | Mushrooms, portabella, raw |
| 1 cup | Mushrooms, shiitake, dried |
| 2 tbls | Wheat flour, white, all-purpose, enriched, bleached |
| 1/8 tsp | Spices, pepper, white |
| 1 cup | Milk, nonfat, fluid, with added nonfat milk solids and vitamin A (fat free or skim) |
| 1 tbls | Alcoholic beverage, wine, dessert, dry |
Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. Wrap potatoes in foil and bake at in oven for 1 hour or until tender.
3. Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, onion, and garlic; sauti 2 minutes.
4. Stir in flour, salt, and white pepper.
5. Gradually add milk and sherry, stirring with a whisk until blended. Cook 2 minutes or until thick and bubbly.
6. Add cheese; cook 1 minute or until cheese melts, stirring constantly.
7. 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 5 minutes or until sauce begins to brown.
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