Spinach and Mushroom Loaded Potatoes Recipe Print Page

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Side Dishes

Spinach and Mushroom Loaded Potatoes

Southern Living SEPTEMBER 2012

Yield: Makes 6 servings

Ingredients

Basic Baked Potatoes
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

Preparation

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.

Nutritional Information

Amount per serving

Calories: 282
Fat: 10g

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Spinach and Mushroom Loaded Potatoes recipe