Spinach and Garlic Potato Stuffed Portabellos

Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

Spinach and Garlic Potato Stuffed Portobello Mushrooms

• 6 portabella mushrooms, stemmed and washed
• 2 potatoes, cooked and skins peeled off
• 1 cup spinach
• 2 garlic cloves, chopped
• 2 Tbsp. fresh parsley, chopped
• salt and pepper
• 1 small tomato, sliced
• shredded mozzarella cheese, or vegan cheese (optional)

1. Heat oven to 350 degrees.  Place mushrooms on cooking sheet and spray with cooking spray.  Cook for about 20-25 minutes, or until mushrooms are tender.
2. While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor.  Blend for about 1 minute, or until mixture is smooth.
3. Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
4. Bake an additional 15 minutes.
5. Enjoy! 

 Health Benefits

• Paleo
• Vegan
• Gluten free
• Vitamins and minerals
• Antioxidants
• Low Calorie
• No preservatives
• Low fat
• All-natural
• 100% clean