MUSHROOM STUFFED POTATOES
Serves 4.
Note: If you're in a hurry, set the oven at 450 degrees and cut the cooking time by 10 minutes or so. Don't microwave baked potatoes; they become too moist.
• 4 large baking potatoes, well scrubbed and trimmed
• 2 tbsp. unsalted butter
• 1/4 c. minced shallots or green onions
• 1 lb. mushrooms (a mix is best, such as shiitakes, cremini, portobello), stemmed, cleaned and trimmed
• Salt and freshly ground black pepper to taste
• 1/4 c. white wine, or 2 tbsp. lemon juice
• 1/4 c. chopped parsley
• 1/4 c. grated Parmesan cheese
Directions
Preheat the oven to 350 degrees. Use a skewer or a thin-bladed knife to poke a hole or two into each potato. Place them in the oven and bake for about 1 hour and 15 minutes, or until a fork pierces them easily. While the potatoes are baking, prepare the mushrooms.
In a large skillet set over medium-high heat, melt the butter and add the shallots and mushrooms, and cook until the mushrooms release their liquid, about 10 minutes. Lower the heat and continue cooking, stirring, until the liquid has evaporated.
Season with salt and pepper, add the wine or lemon juice and the parsley, and continue cooking until the liquid has evaporated, about another 10 minutes.
Remove the potatoes from the oven and slice about 1/2-inch off the top, horizontally and scoop out about 2 or 3 tablespoons of the flesh and set aside for another use. Place the potatoes on a baking sheet and pack them with the mushroom hash and sprinkle the cheese overall.
Return to the oven and continue baking until the cheese is bubbly, about 3 to 5 minutes.
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