| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | 6 | Servings | |
INGREDIENTS
| 6 | Baking Potatoes; 8 Ounces Each | |
| 1/4 | c | Chicken Broth |
| 2 | c | Mushrooms; Quartered |
| 2 | c | Portobello Mushrooms; Diced |
| 1 | c | Shiitake Mushrooms; Sliced |
| 1/4 | c | Onion; Finely Chopped |
| 3 | Cloves Garlic; Minced | |
| 2 | tb | All-Purpose Flour |
| 1/2 | ts | Salt |
| 1/8 | ts | White Pepper |
| 1 | c | Skim Milk |
| 1 | tb | Dry Sherry |
| 1 | c | Swiss Cheese, Low fat |
INSTRUCTIONS
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 eat-lf.v096.n167 Date: Thu, 26 Sep 96 08:16 MDT From: Robin Goldberg Isaacs <isaacs@rmi.net>
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