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Spinach and Mushroom Loaded Potatoes

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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