| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | Baking potatoes | |
| 1/2 | lb | Fresh mushrooms, sliced |
| 1 | Sweet red pepper, cup up | |
| 1 | Clove garlic, minced | |
| 2 | T | Olive oil |
| 2 | T | Water |
| 1 1/2 | t | Lemon juice |
| 1 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 2 | T | Butter, divided |
| Salt & pepper to taste | ||
| Fresh parsley |
INSTRUCTIONS
Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost Dickerson, MD From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 391
Calories From Fat: 225
Total Fat: 25.6g
Cholesterol: 30.5mg
Sodium: 1763.7mg
Potassium: 1153.9mg
Carbohydrates: 36.7g
Fiber: 5.3g
Sugar: 3.8g
Protein: 7.5g