Vegetarian

Mushroom Stuffed Potatoes takes several minutes to prepare.

Mushroom Stuffed Potatoes takes several minutes to cook.

Mushroom Stuffed Potatoes makes 2 servings.

The ingredients for Mushroom Stuffed Potatoes are:

2 medium potatoes (about 3 inches)
1 Tbsp olive oil, divided
1 tsp butter
1 cup canned mushrooms, pieces
1 medium onion
2 cloves of garlic
1/2 oz mozzarella cheese, shredded
6 thin slices of eggplant
salt, pepper, herbs and spices to taste

Here is how you make Mushroom Stuffed Potatoes:

- Cut the onion in half and slice each half to get thin strips- Leaving the skin on, cut the potatoes in half and core out the middle using a small spoon until it looks like a boat- Crush the garlic and combine with 2 teaspoons of olive oil and add any herbs and spices you want. Toss the potatoes boats in that mixture, coating them well and set aside.- Saute the onion and mushrooms in 1 teaspoon of butter + 1 teaspoon of olive oil until onions are tender and slightly browned, remove from heat, allow to cool a bit then add the shredded cheese and any spices you want and mix well.- Make 6 thin but wide slices of peeled eggplant (make sure they're wide enough to cover potato halves.) Microwave covered to steam until they are tender enough to bend without breaking but not too overcooked to tear easily. (usually 3 minutes in my microwave, but yours could be different.) Sprinkle your choice of spices on the eggplant slices from both sides. (I like to simply use a tiny bit of salt and some garlic powder)- Heat the oven to medium.- Line each boat with an eggplant slice then scoop the mushroom mixture into the remaining cavity, pressing well.- Place an eggplant slice over one half of each of the potatoes and carefully flip it over the second half to form a whole potato and stick a couple of toothpicks to hold secure.- Line a baking sheet with foil and place the whole potatoes in it.- Bake for 40 minutes or until potatoes are cooked.Serving Size:?1 potato

The nutritional information for Mushroom Stuffed Potatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 222.9

• Total Fat: 10.4 g
• Cholesterol: 9.2 mg
• Sodium: 390.7 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 4.6 g
• Protein: 6.0 g