Cheddar-Portobello Mushroom Skillet
Ingredients:
* 1 tsp. olive oil
* 1 small onion, chopped
* 1 medium carrot, chopped
* 1 rib celery, chopped
* 1 1/2 tsp. minced garlic
* 1 (6-oz.) pkg. Portobello mushrooms, diced
* 1 large tomato, diced
* 1/4 tsp. salt
* 1/8 tsp. freshly ground pepper
* 1/8 tsp. dried rosemary, crushed
* 2 cups frozen shredded potatoes (hash browns)
* 1/2 cup (2 oz.) shredded reduced fat cheddar cheese
Preparation:
* Heat oil in medium skillet over medium heat until hot. Add
onion, carrot and celery; cook 4 to 5 minutes or until onion softens,
stirring occasionally. Add garlic; cook 30 to 60 seconds or until
fragrant.
* Stir in mushrooms, tomato, salt, pepper and rosemary.
* Reduce heat to medium-low; cook an additional 10 minutes or
until mushrooms have released their juices and liquid is reduced and
thickened.
* Top with potatoes; reduce heat to low. Cover and cook 8 minutes.
* Top with cheese; cook 2 minutes or until cheese is melted.
Makes: 5servings
Serving size: 1/5 recipe
LA Exchange: 1 Vegetable, 1 Starch, 1 Condiment
