Mushroom-Stuffed Potatoes
By: Anonymous
Published: Monday, November 30, 2009 - 2:25pm

Ingredients




4 lrg baking potatoes
1/4 cup organic dairy, soy, or rice 1 tablespoon light olive oil
1 lrg onion chopped
8 ounces white or cremini mushrooms sliced
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4-inch thick all around. 2 Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Stir in the cream cheese. 3 Heat the oil in a medium skillet. Add the onion and saute over medium heat until golden. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally. 4 Combine the mushroom mixture, liquid and all, with the mashed potato in the mixing bowl. Season with salt and pepper and stir well to combine. 5 Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve. 6 This recipe yields 4 servings. 7 Comments: A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.