Swiss Potato and Spinach Stuffed Mushrooms #vegetarian #appetizers

Swiss Potato and Spinach Stuffed Mushrooms #vegetarian #appetizers

This week I made these Swiss potato and spinach stuffed mushrooms. I am an odd ball that wants to menu plan, yet here and there it's elusive new plans to keep the menu intriguing.

Stuffed mushrooms made an extraordinary alternative for the menu in light of the fact that new filling choices are perpetual! Nearly anything can be full into a mushroom. I especially love swiss cheddar and mushrooms.

These mushrooms can be prepared or barbecued, and the cooking time is about the equivalent. I for the most part barbecue mushrooms if the climate outside is decent enough to have the flame broil out. Stuffed mushrooms are my preferred veggie lover formula for the flame broil!

Also try our recipe Spinach Ricotta Stuffed Peppers

Swiss Potato and Spinach Stuffed Mushrooms #vegetarian #appetizers


This meatless, gluten free recipe is budget friendly, and easy enough for any cook to make! Simply cook the filling in a skillet, mix in cheese and stuff into the mushroom cap before grilling or baking!

Ingredients

  • 10 oz russet potato, diced (1 extra large or 2 small)
  • 1 small onion, chopped (about 1 cup)
  • Splash olive oil
  • 2 large portabella caps, about 8 oz total
  • 3 garlic cloves, minced
  • 2 handfuls fresh baby spinach
  • ¼ tsp each: Black pepper, salt, basil, and cumin
  • Pinch red pepper flake
  • 2 tsp balsamic vinegar
  • 1 cup shredded baby Swiss, divided


Instructions

  1. Preheat oven to 400 F, or prep a charcoal grill.
  2. Add potato, onion and a splash of olive oil to a large skillet. Cook covered over medium heat for 5 minutes.
  3. Pull stems out of mushrooms. Dice and add to the potatoes. Cook another 5 minutes, or until potato is tender.
  4. Stir in garlic, spinach, black pepper, salt, basil, cumin, and red pepper flake. Cook until the spinach is wilted, 2-3 minutes.
  5. Stir in balsamic and ½ cup Swiss.
  6. Spoon the potato mixture into the mushroom caps, pressing lightly to compact. Top with remaining Swiss cheese.
  7. Bake or grill for 20 minutes, or until the mushroom is softened and the cheese is melted.


Read more our recipe : BLT Lettuce Wraps with Avocado

For more detail : https://bit.ly/304P6fM

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