"Meatless Monday" Recipe of the Week - Shiitake Mushroom Stuffed Idaho® Potatoes

This week's "Meatless Monday" Recipe of the Week is - Shiitake Mushroom Stuffed Idaho® Potatoes. Made using Idaho® Baking Potatoes, Shiitake Mushrooms, and Tofu. The recipe is from the CooksRecipes website which has a huge assortment of recipes, so check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Shiitake Mushroom Stuffed Idaho® Potatoes

Recipe Ingredients:
4 large Idaho® baking potatoes, well scrubbed

8 ounces fresh Shiitake mushrooms, stems removed and caps chopped
1 tablespoon soy sauce
4 ounces soft tofu, drained and mashed
1 tablespoon sesame oil
Salt and ground black pepper to taste

Cooking Directions:
1 - Preheat the oven to 400°F (205°C).
2 - Prick the potatoes with a fork and bake until soft, about 1 hour Remove from oven.
3 - Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes Stir in the soy sauce and set aside.
4 - When the potatoes are cool enough to handle, cut lengthwise and, leaving the skins intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and ground black pepper to taste and mash until well combined. Add the mushroom mixture and mix well.
5 - Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan.
6 - Bake until hot, 15 to 20 minutes Serve hot.

Makes 4 servings.
https://www.cooksrecipes.com/mless/shiitake_mushroom_stuffed_idaho_potatoes_recipe.html