Title: Tofu Mushroom Stuffed Baked Potatoes
Categories: Lowfat Stuffing Vegetable Mushroom Tofu
Yield: 4 Servings

4	md	To large baking potatoes
1 1/3	c	Chopped onions
1 1/3	c	Chopeed mushrooms
1/2	ts	Sage
	ds	White pepper
8	oz	Firm tofu, drained & mashed
3	tb	Finely chopped parsley
1	tb	Prepared mustard, spicy or
		Dijon
1/2	ts	Honey
		Paprika

(2.9 g fat, 294 calories per serving, 9% calories from fat, 72 mg sodium, 6.3 g dietary fiber, recipe makes 4 servings).

Bake potatoes in preheated 425 F oven for 40 - 60 minutes. In the meantime, begin preparing filling.

Combine onion, mushrooms and sage in skillet. Cover and stew 5 minutes over medium heat until mushrooms become tender and release their juices. Season with pepper.

Cut baked potatoes in half lengthwise & scoop out insides, leaving a shell that is about 1/4 in thick.

Combine scooped out potato with tofu, parsley, mustard and honey. Mash together making the mixture as smooth as possible. Stir in mushroom- onion mixture.

Fill potato skins with tofu-potato mixture, mounding the filling above the shell. Sprinkle generously with paprika. Place on baking sheet and bake at 375 F for 20 mintues. Date: Tue, 17 Aug 93 17:49:44 EDT From: epochsys!aiko@uunet.uu.net (Aiko Pinkoski)

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 09 Feb 97 National Cooking Echo Ä

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