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Garden Baked Potatoes with Mushrooms
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced
- 1 small red bell pepper, seeded and cut into 1 inch squares
- 1 large clove garlic, minced
- 2 tablespoons water
- 1 ½ tablespoons lemon juice
- salt and pepper to taste
- 2 baked potatoes (about 6 ounces each)
- chopped parsley
Heat oil in 8 - 10 inch skillet.
Add mushrooms, bell peppers and garlic.
Toss over high heat until mushrooms are light brown.
Add water and lemon juice.
Reduce heat to low.
Cook and stir 3 minutes.
Season with salt and pepper.
Split and fluff potatoes.
Top with hot mushroom mixture.
Sprinkle with chopped parsley.
Makes 2 servings.
Nutrition information per serving: 347 calories; 6.5 g protein; 51.4 g carbohydrates; 14.3 g fat; 0 mg cholesterol; 166 mg sodium; 1210 mg potassium; 5.1 g dietary fiber.