Vegetarian Burgers And Stuffed Potatoes

Its not always easy being a vegetarian. I found thatheat. Spoon mixture into skillet in 6 equal amounts.
most foods taste bland until you get the hang ofBrown one side, flip over, and brown other side. Serve.
cooking without meat. I cooked with meat so long that IMakes 6 servings.
felt lost when my doctor told me to stop eating meat,BAJA STUFFED POTATOES 6 large baking
especially beef. Here are two really yummy recipespotatoes
for the vegetarians that my friends and I put together.3 T olive oil
Give them a try. I think you will agree that they make3/4 cup sour cream
being a vegetarian a lot more enjoyable.1 1/2 cups shredded pepper-jack cheese
MUSHROOM BURGERS2 (11-oz) cans Mexican-style corn, drained
1 pound fresh mushrooms, sliced2 (4-oz) cans chopped green chile peppers, drained
1 large onion, mincedPreheat oven to 400 degrees F (200 degrees C).
2 slices white bread, finely dicedPierce each potato several times and rub generously
2 T oyster saucewith oil. Bake until softened, about 45 to 55 minutes.
1 eggsalt to tasteground black pepper to tasteMeanwhile, in a medium bowl combine sour cream,
Coat a large skillet with cooking spray, and place overcheese, corn, and chile peppers.
medium heat. Add mushrooms and onions; cook andWhen the potatoes are cooked, cut a slit in the top of
stir for about 4 minutes, just until mushrooms begin toeach one and squeeze or scoop out the flesh, leaving
give up their juices. Stir in bread cubes and oystera ½-inch thick shell. Combine the potato flesh with
sauce; cook and stir 1 minute. Remove mixture fromthe cheese mixture; mix well. Spoon the potato mixture
pan, and set mixture aside to cool. Wipe pan clean.back into the shells, and place them on a baking sheet.
Beat egg, and mix into mushroom mixture. Season toBake for 15 minutes, or until cheese is melted and
taste with salt and pepper.golden brown.
Coat skillet with cooking spray, and place over mediumMakes 6 servings.