Contributed by (Recipe adapted from http://mnmn.essortment.com)

Ingredients

4 large Baking Potatoes (or 8 small roasting potatoes)scrubbed and washed
4 oz fresh Oyster mushrooms, diced
3 oz Tomatoes, cut into thin wedges
2 Tbs fresh garden herbs (parsley, chives and rosemary)finely chopped
1 C Mayonnaise or Sour Cream
Seasoning to taste
¼ C Vegetable broth

Instructions

Preheat oven to 400º F. For baking potatoes, bake for 1 hour until skins are slightly browned and crisp. Meanwhile, combine oyster mushrooms, tomatoes, garden herbs, mayonnaise or sour cream, and seasoning. Mix well. Remove potatoes and cut each one in half. Scoop cooked potatoes out of peels and add veggie broth and mash. Combine mushroom mixture and mashed potatoes and spoon back into potato shells. If you prefer to use roasting potatoes, bake and mash, and use mushroom mix as a topping.

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