CHEESY MUSHROOM BAKED POTATO
Makes 6 Servings

6 large russet -or- Yukon Goldr potatoes, baked
3/4 ounces dried Shitake mushrooms
1-1/2 cups water
3 tablespoons olive oil
1/4 cup minced onion
1 clove garlic, pressed
3 fresh Portabella mushrooms, sliced
12 button mushrooms, sliced
Salt and pepper to taste
6 Veggie Slicesr, Pepper Jack flavor
1-1/2 teaspoons dried marjoram
3 green onions, chopped

Bake potatoes the night before. Preheat broiler. Place dried Shitake mushrooms and water in a saucepan; bring to a boil, then reduce heat, cover and simmer for 10 minutes, or until mushrooms are re-hydrated.

In a skillet over medium-high heat, saute onion and garlic in the oil until onion is translucent; add sliced Portabella mushrooms and continue to cook for about 5 minutes. Remove dried mushrooms from their cooking water and slice; add these to the sauteed Portobella mushrooms; add the button mushrooms and continue to cook for about 3 minutes; season with salt and pepper to taste.

Re-heat baked potatoes (if prepared the night before), then cut in half lengthwise. Spoon mushrooms over potato halves and top with Veggie Slices, marjoram and green onions; broil until Veggie Slices are melted.