Recipe for Hearty Portobello Stuffed Potatoes

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Yield:

Ingredients:

Amount	Ingredient
1 sm	onion peeled and finely
	chopped
4 x	Portobello mushrooms stemmed anmd cut
	into 1/2 inch dice
1/4 cup	red wine
1/4 cup	vegetable broth
1/2 tsp	kosher salt
	ground pepper to taste
1 tbl	italian flat leaf parsley coarsley chopped
4 x	potatoes baked and forked

Instructions:

Instructions: Serves 4
1. Spray a nonstick skillet with Pam and place over medium low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, untill the onions are soft and the mushrooms have released their juices, about 8 minutes.

2. Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley. Serve over
forked and fluffed potatoes.

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