Ingredients
1 large baking potato, cubed1/3 cup chopped sweet red pepper1/4 cup chopped celery1 garlic clove, minced1-1/2 teaspoons olive oil1/2 cup sliced baby portobello mushrooms1/2 teaspoon paprika1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside.
In a nonstick skillet coated with cooking spray, cook the red pepper, celery and garlic in oil for 2 minutes. Stir in mushrooms; cook 3 minutes longer. Stir in the potato, paprika, salt and pepper; cook until lightly browned.
