Grilled Portabello Potato Topping

Directions

1. 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.

2. 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.

3. 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.

4. 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.