Spinach and Mushroom Loaded Potatoes

Recipe from

Southern Living

Nutritional Information

Calories 282
Fat 10 g


1 (8-oz.) package sliced baby portobello mushrooms
2 garlic cloves, minced
1 (6-oz.) package fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup toasted pine nuts
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons bottled balsamic glaze


1. Prepare Basic Baked Potatoes as directed.

2. Cook mushrooms, garlic, spinach, salt, and pepper in hot olive oil in a large skillet, stirring often, 5 minutes. Stir in pine nuts, feta cheese, and balsamic glaze. Serve over Basic Baked Potatoes.