These baked potatoes are topped with a mixture of fresh oyster mushrooms and tomato wedges in herbed mayonnaise - a great lunch or quick family dinner.
Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
4 oz. fresh oyster mushrooms, diced
3 oz. plum tomatoes, cut into thin wedges
2 tbsp. fresh garden herbs (parsley, chives and rosemary), finely chopped
1 cup mayonnaise
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, combine oyster mushrooms, tomatoes, garden herbs, mayonnaise and seasoning. Mix well.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Spoon mushroom mixture onto potato halves. Serve hot as a great lunch or quick family dinner.
