Grilled Portabello Potato Topping

Grilled Portabello Potato Topping


4 baking potatoes
1 large (6 to 8 ounce) fresh portabello mushroom
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
Salt and pepper
1 cup each thinly sliced onion and green pepper
1 cup diced tomatoes
1/4 cup dry white wine
1/2 teaspoon dried oregano, crushed


Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425 degrees F for 50 to 60 minutes until tender. Remove stem from mushroom; chop and reserve. Combine 1 tablespoon olive oil, vinegar and salt and pepper to taste; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion and green pepper in remaining oil and vinegar mixture, and add oregano, and salt and pepper to taste.

Sauté until wine is absorbed. Add tomato and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open.  Slice grilled mushroom and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom. Makes 4 servings.

Nutrition facts per serving: 289 calories, 7 grams protein, 7.2 grams of fat (22% calories from fat), 1.5 grams saturated fat, 49.5 grams carbohydrate, 3 mg cholesterol., 4.8 grams fiber, 77 mg sodium.

Microwave Method. Wash and pierce skins of potatoes as above and microwave at high about 14 minutes or until tender. Turn potatoes and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes.

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