by Kenda Hettinger, a recent ASU nutrition student
Before I first made these my husband told me that he didn’t know how he was going to like a mashed potato stuffed a mushroom. He has completely changed his mind, and this is not on a weekly rotation in our house. I buy the big portabella mushrooms and we use this as the main dish and eat with more vegetables.
4 portabella mushrooms with stems removed
3 cups prepared mashed potatoes
1 cup chopped baby spinach
½ cup grated cheese
2 tsp melted butter
½ cup breadcrumbs
- Preheat oven to 400 degrees.
- Mix the mashed potatoes, baby spinach, and grated cheese in a bowl
- In a separate bowl mix the melted butter and breadcrumbs so that the breadcrumbs clump together.
- On a baking sheet, divide the mashed potato mixture evenly into the cup part of the mushroom and then top with the breadcrumbs.
- Cook for 15 minutes. Serve warm.
A few notes:
- I will interchange kale and spinach depending on what I have on hand. I also use frozen if I do not have fresh.
- These could easily be made into a party dish or appetizer by using a smaller whole mushroom instead of the portabella.
- You could easily decrease the saturated fat in these by omitting the cheese altogether and even using a little bit of mashed potatoes to make the breadcrumbs sticky instead of butter. I have done both and they are still delicious.
I hope you enjoy these as much as my family!
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