Swiss Potato and Spinach Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Main
Cuisine: American
Serves: 2 servings
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.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/swiss-potato-and-spinach-stuffed-mushrooms/