Quantcast

Grilled Portabello Potato Topping - KOAM TV 7

Grilled Portabello Potato Topping

Makes 4 servings.

- 4 (8 to 12 oz. each) potatoes
- 1 large (6 to 8 oz.) fresh Portabello mushroom 5-teaspoon 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* F 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, 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 mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom.

Nutritional Analysis Per Serving: 289 calories, 7 g protein, 7.2 g fat (22percent calories from fat), 1.5 g saturated fat, 49.5 g carbohydrate, 3 mg cholesterol, 4.8 g 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.

Courtesy of www.5aday.com

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • Cooking w/ Chuckie: Chicken Tikka Masala

    Cooking w/ Chuckie: Chicken Tikka Masala

    Tuesday, August 15 2017 6:11 PM EDT2017-08-15 22:11:33 GMT
    Ingredients · 1 cup yogurt · 1 tablespoon lemon juice · 2 teaspoons fresh ground cumin · 1 teaspoon ground cinnamon · 2 teaspoons cayenne pepper · 2 teaspoons freshly ground black pepper · 1 tablespoon minced fresh ginger · 1 teaspoon salt, or to taste · 3 boneless skinless chicken breasts, cut into bite-size pieces · 4 long skewers · 1 tablespoon butter · 1 clove garlic, minced · 1...More >>
    Ingredients · 1 cup yogurt · 1 tablespoon lemon juice · 2 teaspoons fresh ground cumin · 1 teaspoon ground cinnamon · 2 teaspoons cayenne pepper · 2 teaspoons freshly ground black pepper · 1 tablespoon minced fresh ginger · 1 teaspoon salt, or to taste · 3 boneless skinless chicken breasts, cut into bite-size pieces · 4 long skewers · 1 tablespoon butter · 1 clove garlic, minced · 1...More >>
  • Cooking w/ Chuckie: Leela's Taco Salad

    Cooking w/ Chuckie: Leela's Taco Salad

    Tuesday, August 1 2017 2:17 PM EDT2017-08-01 18:17:11 GMT

    1 head romain lettuce, torn 1 medium tomato, diced 1/2 pound taco meat Shredded cheese Doritos Chopped onion 1 can black or kidney beans Dressing: Stir together and pour over salad 1/2 cup mayonnaise 1 Tablespoon sugar 1 tablespoon vinegar 1/2 package taco seasoning 1/4 tsp garlic powder

    More >>

    1 head romain lettuce, torn 1 medium tomato, diced 1/2 pound taco meat Shredded cheese Doritos Chopped onion 1 can black or kidney beans Dressing: Stir together and pour over salad 1/2 cup mayonnaise 1 Tablespoon sugar 1 tablespoon vinegar 1/2 package taco seasoning 1/4 tsp garlic powder

    More >>
  • Cajun Corn and Bacon Maque Choux

    Cajun Corn and Bacon Maque Choux

    Tuesday, July 18 2017 4:15 PM EDT2017-07-18 20:15:26 GMT
    6 ears corn, husked and cleaned 2 tablespoons vegetable oil 1 large onion, thinly sliced 1 cup green bell pepper, chopped 1 large fresh tomato, chopped 1/4 cup milk salt to taste Cayenne pepper 1/4 cup chopped green onions 8 strips crisply cooked bacon, crumbled Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside. Heat the oil in a large...More >>
    6 ears corn, husked and cleaned 2 tablespoons vegetable oil 1 large onion, thinly sliced 1 cup green bell pepper, chopped 1 large fresh tomato, chopped 1/4 cup milk salt to taste Cayenne pepper 1/4 cup chopped green onions 8 strips crisply cooked bacon, crumbled Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside. Heat the oil in a large...More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2017 KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.