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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.

Ingredients:

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

1. Preheat oven to 400 degrees.
2. Mix the mashed potatoes, baby spinach, and grated cheese in a bowl
3. In a separate bowl mix the melted butter and breadcrumbs so that the breadcrumbs clump together.
4. On a baking sheet, divide the mashed potato mixture evenly into the cup part of the mushroom and then top with the breadcrumbs.
5. 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!

Looking for more articles to help boost your healthy living? Check out our Fill Your Plate Blog. Looking for some recipes that the whole family will enjoy? Check out the recipe section on our website.