Recipe - Mushroom-Swiss Stuffed Potatoes

6 Baking Potatoes; 8 Ounces
Each
One fourth cup Chicken Broth
2 cup Mushrooms; Quartered
2 cup Portobello Mushrooms; Diced
1 cup Shiitake Mushrooms; Sliced
One fourth cup Onion; Finely Chopped
3 Cloves Garlic; Minced
2 tablespoon AllPurpose Flour
One half teaspoon Salt
1/8 teaspoon White Pepper
1 cup Skim Milk
1 tablespoon Dry Sherry
1 cup Swiss Cheese, Low fat

Preheat oven to 375 degrees. Bake potatoes which have been wrapped in foil
for approximately 1 hour or are tender when squeezed. Heat chicken broth
in a large skillet over medium heat. Add mushrooms, onion, and garlic;
saute 2 minutes. Stir in flour, salt, and white pepper. Gradually add milk
and dry sherry, whisking until blended. Cook an additional 2 minutes or
until mixture is thick and bubbly. Add cheese; cook 1 minute or until
cheese melts, stirring constantly. Carefully unwrap potatoes. Spilt open
each potato; fluff pulp with a fork. Spoon 1/3 cup mushroom mixture into
center of each potato. Place potatoes on a large baking sheet and broil 4
minutes or until sauce begins to brown. Note: Substitute any combination of
exotic and domestic mushrooms to measure 5 cups, if desired. Cal: 203 Total
Fat: 1.6gm Sat Fat: 0.8gm Percentage of Cal from fat: 6.8 Chol: 7mg
Recipe By : Adapted from: Steven Petusevsky Cooking Light 9/96

Posted to Digest eatlf.v096.n167

Date: Thu, 26 Sep 96 08:16 MDT

From: Robin Goldberg Isaacs isaacs@rmi.net