Pasta sauce, mushroom and chard topping
(2)
17 min
Nothing beats steaming-hot baked potatoes. They can be left to bake in the oven or quickly cooked in a microwave, so are great as a no-fuss accompaniment – but add a tasty vegetable topping and they become a delicious, filling and nutritious meal in their own right.
Jan Cutler
2 people made this
Ingredients
Serves: 4
- 150g baby button mushrooms
- 1 tbsp olive oil or 15g unsalted butter
- 350g jar good-quality pasta sauce
- 150g shredded chard or torn baby spinach leaves
- 150g grated hard mozzarella
Method
Prep:10min ›
Cook:7min ›
Ready in:17min
- Gently cook 150g baby button mushrooms in 1 tbsp olive oil or 15g unsalted butter over a medium-high heat for 2-3 minutes or until beginning to brown and soften. Turn down the heat a little and stir in half a 350g jar good-quality pasta sauce (a tomato-based one is good for this recipe or you can opt for a creamy version).
- Add 150g shredded chard or torn baby spinach leaves. Simmer gently for 3-4 minutes or until the chard is tender and wilted. Spoon on top of the split baked potatoes and top with 150g grated hard mozzarella.
