Makes 4 servings.
- 4 (8 to 12 oz. each) potatoes
- 1 large (6 to 8 oz.) fresh Portabello mushroom 5-teaspoon olive oil divided
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 cup each thinly sliced onion and green pepper 1 cup diced tomatoes
- 1/4 cup dry white wine
- 1/2 teaspoon dried oregano, crushed
Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425* F 50 to 60 minutes until tender. Remove stem from mushroom; chop and reserve. Combine 1-tablespoon olive oil, vinegar and salt and pepper to taste; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture, and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion and green pepper in remaining oil and vinegar mixture, oregano, and salt and pepper to taste. Sauté until wine is absorbed. Add tomato and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom.
Nutritional Analysis Per Serving: 289 calories, 7 g protein, 7.2 g fat (22percent calories from fat), 1.5 g saturated fat, 49.5 g carbohydrate, 3 mg cholesterol, 4.8 g fiber, 77 mg sodium.
Microwave Method. Wash and pierce skins of potatoes as above and microwave at high about 14 minutes or until tender. Turn potatoes and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes.
Courtesy of www.5aday.com
FOX19-WXIX
