BAKED POTATO WITH CURRIED MUSHROOMS
1 potato (6 ounce), scrubbed 1 teaspoon margarine 1 shallot or small onion chopped 2 ounces mushrooms sliced 1 teaspoon mild curry powder 1 teaspoon tomato puree 1 tablespoon low fat natural yogurt 1 teaspoon fresh mint (or) 1/2 teaspoon dried mint optional 1 sprig fresh mint to garnish Preheat the oven to 400. Bake the potato in the oven for about 1 hour until cooked. Meanwhile heat the margarine in a small saucepan and sauté, with shallots or onion for about 5 minutes until softened. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir well. Blend the tomato puree and yogurt. Add the chopped mint if using, and season with salt and pepper. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly. Split the baked potato and fill with the curried mushroom mixture. Garnish with a sprig of mint Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
