1. Wash potatoes thoroughly so skin may be eaten.
Pierce several times with fork. Bake at 425°F,
50 to 60 minutes or until tender.
3. Remove stem from mushrooms; chop and reserve.
4. Combine olive oil, vinegar, 1/8 tsp.salt, dash pepper.
5. Brush mushroom cap with mixture. Grill, rounded side down, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture and grill 1 to 2 minutes or until mushroom is thoroughly heated.
6. Sauté mushroom stems, onion and green pepper in oil in a non-stick pan until onion and green pepper are crisp tender.
7. Add wine, any remaining oil and vinegar mixture, oregano, 1-1/2 tsp. salt and 1/2 tsp. pepper. Sauté until wine is absorbed. Add tomato and heat thoroughly.
8. To serve, cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open.
9. Slice grilled mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom. Sprinkle grated Parmesan over top, if desired.
Grilled Portabello Potato Topping
Variation: 1/2 cups diced marinated sun-dried tomatoes may be substituted for fresh tomato.
