Meatless Gourmet

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Portobello Potatoes--tried and true

Vegetable Broth Mix--used in the Portobello Potatoes and in several recipes

I will post this week

 

* Exported from MasterCook *

 

Portobello Potatoes

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 233

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 medium baking potatoes

(8 to 9 ounces each)

2 teaspoons vegetable oil

1 cup finely chopped onion

4 portobello mushrooms -- chopped

into 1/4-inch to 1/2-inch pieces

stems removed and discarded -- (4 cups)

1 cup vegetable broth

OR 1 cup of water and

1 teaspoon Vegetable Broth Mix

(see separate recipe)

1/3 cup dry red wine

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

 

Makes 4 servings

 

Enjoying a new popularity, portobello mushrooms make a tasty potato topping

with a true gourmet flavor. This delicious tapping also tastes great with

mashed potatoes, creating a wonderful lowfat substitute for gravy.

 

Bake potatoes according to the directions on page 231. While potatoes are

baking, heat oil in a large nonstick skillet over medium heat. Add onion.

Cook, stirring frequently, until onion is tender and begins to brown, about

5 minutes.

 

Add mushrooms to skillet. Cook, stirring frequently, 5 minutes.

 

Add remaining ingredients. When mixture boils, cook, stirring frequently,

7 to 8 minutes, until mushrooms are tender.

 

Cut a lengthwise slit in each potato. Push the ends of the potato together

to open the potato.

 

Divide mushroom mixture evenly and spoon into potatoes. Spoon any

remaining broth over mushrooms.

 

Serve-again hint: For a delicious side dish, heat the leftovers and toss

with rice or noodles or add them to your favorite pasta sauce.

 

Each serving provides: 239 Calories 7g Protein 3g Total fat (0g Sat. fat)

46g Carbohydrate 117mg Sodium 0g Cholesterol

 

 

 

 

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* Exported from MasterCook *

 

Vegetable Broth Mix

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p. 34

Serving Size : 12 Preparation Time :0:00

Categories : Info/Tips Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon onion powder

1 tablespoon dried parsley

1 1/2 teaspoons garlic powder

1 1/2 teaspoons celery salt

1/2 teaspoon ground sage

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1/4 teaspoon dillweed

 

When soup recipes cal for vegetable broth mix, you can either buy the

ready-made mix in jars or packets or you can make your own. This is a

basic mix, but don't be afraid to alter it by adding your own favorite

spices. If you wish to reduce the amount of sodium, you can replace the

celery salt with celery seed. This recipe can easily be doubled or tripled

and, stored in a jar with a tightly fitting lid, will keep for several

months. If you buy a commercial mix, be sure to read the ingredients

carefully, as some of the mixes contain MSG or extremely high amounts of salt.

 

Important: When using commercially prepared mixes, follow the directions

on the label, as some mixes recommend 1 tablespoon of mix per cup of water

and others recommend 1 teaspoon.

 

Combine all ingredients and mix well. Store in a jar with a tightly

fitting lid. Stir before each use.

 

Use 1 rounded teaspoonful to each cup of water.

 

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