Grilled Portabello Potato Topping
Ingredients
- 24 (8 to 12 oz. each) Washington Russet potatoes
- 4 lbs. Portabello mushrooms, fresh
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1/8 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons vegetable oil
- 1 lb. 12 oz. (1 qt.) onion, thinly sliced
- 1 lb. 8 oz. (1 qt.) green pepper, thinly sliced
- 2 lb. 2 oz. (1 qt.) tomatoes, diced
- 1 ½ cups dry white wine
- 2 teaspoons dried oregano, crushed
- 1 ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup grated Parmesan cheese, optional
Directions
Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425° for 50 to 60 minutes or until tender.
Remove stem from mushrooms; chop and reserve. To prepare marinade, combine olive oil, vinegar, 1/8 teaspoon salt and dash pepper; brush mushroom cap with mixture. Grill rounded side down, about 2 minutes. Turn mushroom cap and brush with oil and vinegar mixture and grill 1 to 2 minutes or until mushroom is thoroughly heated.
Sauté mushroom stems, onion and green pepper in oil in a non-stick pan until onion and green pepper are crisp tender. Add wine, any remaining oil and vinegar mixture, oregano, 1 ½ teaspoons salt and ½ teaspoon pepper and sauté until wine is absorbed. Add tomato and heat thoroughly.
To serve, cut or pierce tops of potatoes lengthwise; squeeze ends and push toward enter to open. Slice grilled mushrooms and arrange on potato. Spoon ¼ of vegetable mixture on mushroom. Sprinkle grated Parmesan over top, if desired. Variation: One-half cup diced marinated sun-dried tomatoes may be substituted for fresh tomato.
Nutrition Facts
Nutritional Analysis per serving: 381 calories, 8.5 g protein, 5 g fat, (13% calories from fat), 76.2 g carbohydrate, 2.5 mg cholesterol, 8.7 g fiber, 214.9 mg sodium.
