Ingredients
The following ingredients have 4 Servings
- 12 white button mushrooms (cleaned and stems removed)
- 1 cup mashed potatoes
- 1/2 cup frozen chopped spinach (thawed and drained)
- 1/2 cup gluten free breadcrumbs (I made mine in the oven with leftover bread, or you can purchase them)
- 2 Tablespoons melted vegan buttery spread
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
Instruction
- Preheat oven to 350 degrees F. Put your mushroom caps on a foil lined cookie sheet for easy cleanup.
- Mix the mashed potatoes with the spinach and spoon into the mushroom caps.
- Mix the breadcrumbs with the melted buttery spread, garlic salt and pepper and pile on top of each mushroom.
- Bake at 350 degrees F for about 20 minutes. Keep an eye on them so the breadcrumbs don’t get too brown.
- Serve immediately.
