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.

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note