Vegetarians recipes |
Mushroom-Stuffed Potatoes |
4 large baking potatoes 1/4 cup organic dairy, soy, or rice cream cheese 1 tablespoon light olive oil 1 large onion -- chopped 8 ounces white or cremini mushrooms -- sliced Salt -- to taste Freshly-ground black pepper -- to taste |
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4-inch thick all around. |