About this recipe: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.
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
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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.