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Chef with red wine glass


Serves 2
Three 5 A Day servings

4 tsp olive oil
8 oz fresh mushrooms, sliced
1 red bell pepper (small), seeded and cut into 1" squares
1 large clove garlic, minced
2 Tbsp Water
1 1/2 Tbsp Lemon juice
Salt and pepper to taste
2 baked potatoes (about 6 oz each)
Parsley, chopped

Heat oil in 8 to 10 inch skillet.

Add mushrooms, bell pepper and garlic.
Toss over high heat until mushrooms brown lightly.

Add water and lemon juice. Reduce heat to low.
Cook and stir 3 minutes.

Season with salt and pepper.

Split and fluff potatoes.

Top with hot mushroom mixture.

Sprinkle with chopped parsley.

Nutritional analysis per serving: Calories 302, Fat 10g, Calories from Fat 29%, Protein 7g, Cholesterol 0mg, Fiber 5g, Sodium 21mg.

Source: Produce for Better Health/Mushroom Council

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