For The Love of Your Heart

Easy Esselstyn Diet Recipes with Pictures: Portobello Mushrooms over Baked Potato




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Portobello Mushrooms

over Backed Potat0


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Lunch, Soups & Quick Meals



This is a gourmet dish


This is a gourmet dish



Get in Advance:


2 Portobello Mushrooms, halved

1 pkg Shiitake Mushrooms, chopped

1 medium Russet Potato


Have On Hand:

1 Table spoon Ginger Root, chopped

1 medium Garlic clove, chopped

1 cup of white wine or vegetable broth

corn starch





For 1 Portion (Prep time: 15 min)


Bake Potato

Microwave the Russet potato

(see Desert/Snacks: Chicken Wings)

Prepare Mushroom Sauce

Simmer in cup of white wine chopped ginger and garlic. After 5 min add washed, de-stem and cut Shiitake

Add washed and halved Portobello mushroom caps and simmer for another 5 min.

Thicken mushroom sauce with cup of white wine containing dissolved 1 Tablespoon of corn starch. Stir over heat until sauce thickens.


sever with bread (Wasa crisp bread) and fresh garden salad.



Baked Potato and Mushrooms sauce are ready for serving.


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