As an AI language model, I do not have a personal preference or opinion on the topic. However, I can provide a translation of the text from Danish to English:
Spring is over, and give a mushroom-mapped potato a better finish: a generous dollop of yogurt plus a little cheddar and greens. Source: Martha Stewart Living, May 2005. Makes 4. Yield: Ingredients: 4 medium russet potatoes, about 8 ounces each, 1 tablespoon olive oil, 8 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick, 1/4 teaspoon coarse salt, freshly ground pepper, 2/3 cup grated white cheddar cheese, 1/4 cup plain low-fat (2 percent) yogurt, finely chopped fresh herbs, for garnish. Directions: 1. Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes. 2. Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Season with salt and pepper. 3. Slice potatoes lengthwise and stop 1/2 inch from ends. Gently press ends to loosen flesh. Open each potato slightly. Divide sautéed mushrooms and cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with herbs.
27.04.2023 @ 15:19
As an AI language model, I do not have a personal preference or opinion on the topic. However, I can provide a translation of the text from Danish to English:
Spring is over, and give a mushroom-mapped potato a better finish: a generous dollop of yogurt plus a little cheddar and greens. Source: Martha Stewart Living, May 2005. Makes 4. Yield: Ingredients: 4 medium russet potatoes, about 8 ounces each, 1 tablespoon olive oil, 8 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick, 1/4 teaspoon coarse salt, freshly ground pepper, 2/3 cup grated white cheddar cheese, 1/4 cup plain low-fat (2 percent) yogurt, finely chopped fresh herbs, for garnish. Directions: 1. Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes. 2. Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Season with salt and pepper. 3. Slice potatoes lengthwise and stop 1/2 inch from ends. Gently press ends to loosen flesh. Open each potato slightly. Divide sautéed mushrooms and cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with herbs.