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Ingredientes
- 2 x Baking potatoes
- 1/2 lb Fresh mushrooms, sliced
- 1 x Sweet red pepper, c. up
- 1 x Clove garlic, chopped
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Water
- 1 1/2 tsp Lemon juice
- 1 1/2 tsp Salt
- 1/8 tsp Pepper
- 2 Tbsp. Butter, divided Salt & pepper to taste Fresh parsley
Direcciones
- Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or possibly till done. Set aside. Saute/fry mushrooms, red pepper, and garlic in extra virgin olive oil till crisp-tender; add in water and lemon juice. Cover, reduce heat, and simmer 3 min; add in 1/8 tsp. salt and 1/8 ts pepper. Split and fluff potatoes; add in 1 tb butter to each potato, and sprinkle with salt and pepper. Top with warm mushroom mix.
- Sprinkle with parsley.
- Dickerson, MD
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 2 servings | |
| Calories 381 | |
| Calories from Fat 226 | 59% |
| Total Fat 25.63g | 32% |
| Saturated Fat 9.28g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1844mg | 77% |
| Potassium 1123mg | 32% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.35g | 3% |
| Protein 7.28g | 12% |
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