| 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)
A Message from our Provider:
“Your pain touches God’s heart”