Spinach and Garlic Stuffed Mushrooms

Time: 1 hour  Yields: 14 mushrooms 

Ingredients:

• 2 russet potatoes, peeled and cut into 1" cubes

• 14 cremini mushrooms, stems removed & saved 

• 1/4 cup minced spinach(or any other braising green) 

• 2 garlic cloves, crushed or minced 

• 2 Tbsp minced onion

• 1/2 cup water

• 1/4 tsp salt

Instructions: 

1. Preheat oven to 375 F 

2. Wash, peel, and chop russet potatoes. Boil potatoes over high heat until they tender enough to mash, approximately 20-25 minutes. 

3. Wash and mince the stems of the mushrooms.

4. In a medium frying pan, saute minced mushroom stems, spinach, garlic, and onion, with 1/2 cup of water until the water has dissolved and onions are tender. 

5. Once the potatoes are tender enough, remove from boiling water and transfer to the frying pan with the other ingredients and add in 1/4 tsp of salt.

6. Remove the frying pan from the heat and using a potato masher or fork, mash the potatoes until ingredients are combined. 

7. Spoon the filling into the mushroom caps and arrange on a baking sheet lined with parchment paper. Bake for 20- 25 minutes until tops have lightly browned.

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• Great as an appetizer, or side dish.

• Double or triple this recipe as needed. 

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