This week I made these Swiss potato and spinach stuffed mushrooms. I am an odd ball that loves to menu plan, but sometimes it’s hard to find new ideas to keep the menu interesting.
Stuffed mushrooms made a great option for the menu because new filling options are endless! Almost anything can be stuffed into a mushroom. I particularly love swiss cheese and mushrooms.
When I developed this recipe, I bought swiss and mushroom caps. Then I made the filling out of what I already had on hand, which happened to be potatoes and spinach!
These mushrooms can be baked or grilled, and the cooking time is about the same. I usually grill mushrooms if the weather outside is nice enough to have the grill out. Stuffed mushrooms are my favorite vegetarian recipe for the grill!
Variations to the Swiss Potato and Spinach Stuffed Mushrooms recipe:
- I have also used cooked whole grains in place of the potato. Try millet, quinoa, or brown rice!
- Mix in some protein! My first choice would be white beans. Use your favorite protein. Please note that if you don’t reduce the amount of potato, you will need an extra mushroom cap for the additional filling!
- The balsamic vinegar adds a splash of acidity to round out the filling. You could use any vinegar you have on hand, or try lemon juice!
- 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
- Preheat oven to 400 F, or prep a charcoal grill.
- Add potato, onion and a splash of olive oil to a large skillet. Cook covered over medium heat for 5 minutes.
- Pull stems out of mushrooms. Dice and add to the potatoes. Cook another 5 minutes, or until potato is tender.
- Stir in garlic, spinach, black pepper, salt, basil, cumin, and red pepper flake. Cook until the spinach is wilted, 2-3 minutes.
- Stir in balsamic and ½ cup Swiss.
- Spoon the potato mixture into the mushroom caps, pressing lightly to compact. Top with remaining Swiss cheese.
- Bake or grill for 20 minutes, or until the mushroom is softened and the cheese is melted.
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