3 (4-ounce) packages exotic mushroom blend (such as shiitake, cremini, and oyster), chopped
1/2 cup fat-free sour cream
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (3 ounces) goat cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
How to Make It
Preheat oven to 375°.
Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add leek; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in sour cream, broth, cheese, salt, and pepper. Reduce heat, and cook 2 minutes, stirring constantly (do not boil). Stir in tarragon.
Split potatoes lengthwise, cutting to, but not through, other side. Spoon 3/4 cup mushroom mixture into each potato.
Nice change, made chicken and potato supper a bit more "special." Followed directions using beech & maitake mushrooms, subbed thyme for tarragon. Reduced portion to half-potato-per-person Served with CL's chicken/pinot noir sauce. Think it would still be "special" but less expensive using onion instead of leek and button mushrooms instead of exotic.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!