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Recipe: Hearty Portobello Stuffed Potatoes edit
Photos
Upload a photoCreated by: Anonymous
Tags: Potatoes, Root, Stuffing, Tuber, Tubers, Vegan, Vegetable
edit Ingredients
1 |
small onion peeled and finely |
|
chopped |
4 |
Portobello mushrooms stemmed anmd cut |
|
inch into ½ dice |
¼ |
cup red wine |
¼ |
cup vegetable broth |
½ |
teaspoon kosher salt |
|
ground pepper to taste |
1 |
tablespoon italian flat leaf parsley coarsley chopped |
4 |
potatoes baked and forked |
|
open |
edit Preparation
Step 1 |
Serves 41. Spray a nonstick skillet with Pam and place over medium low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, untill the onions are soft and the mushrooms have released their juices, about 8 minutes. |
Step 2 |
2. Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley. Serve overforked and fluffed potatoes. |
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