Mushroom spinach potato

Baked potatoes filled with mushrooms and spinach

Ingredients:

  • 500–600 g oyster mushrooms
  • 500 g cooked spinach
  • 200 ml cooking cream
  • 4–5 potatoes
  • 2–3 cloves of garlic
  • oil, salt and pepper

Preparation:
Wrap the potatoes in aluminium foil, place on a baking sheet over water and bake at 180°C for 1.5 to 2 hours until soft. If you don’t want to bake the potatoes in the oven, you can boil them whole for around 45 minutes, testing with a skewer to ensure they are cooked all the way through.

Fry the diced oyster mushrooms in a little oil in a non-stick pan, adding salt and pepper to season.

Boil the spinach, then drain and sauté in a little oil with the crushed garlic. Season with salt, add the cream and allow to heat through.

Quarter the cooked potatoes, pile the spinach in the middle, then scatter the roasted mushrooms over the top.

A nutritious, meat-free meal.