| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Potatoes, prepared for | |
| baking | ||
| 1 | c | Green onions, thinly sliced |
| 4 | Garlic cloves, minced | |
| 1/2 | c | Celery, chopped |
| 8 | oz | Mushrooms, sliced |
| 2 | T | Olive oil |
| 1/4 | c | Dry white wine |
| 2 | c | Tomatoes, chopped |
| 1/4 | c | Black olives, sliced |
| 2 | T | Capers |
| 2 | T | Basil, chopped |
| Hot pepper sauce, to taste | ||
| 1/4 | c | Parsley, chopped |
INSTRUCTIONS
Preheat oven to 425F. Prick potatoes with a fork & place in oven & bake until done, about 45 minutes. STUFFING: Saute green onions, garlic, celery & mushrooms in the oil over medium heat until tender crisp, about 5 minutes. Add wine, reduce heat, cover & simmer for 3 minutes. Add tomatoes, capers & basil & simmer for a further 10 minutes, stir in the hot sauce. Scoop out the potatoes leaving only a good thick shell. Mix the potato with the stuffing & stuff into the waiting shells. Divide the filling evenly. Return to the oven & bake for another 10 minutes. Serve garnished with parsley. Adapted from "Vegetarian Gourmet" Spring, 1995 Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 09:12:44 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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