Pasta sauce, mushroom and chard topping

    Pasta sauce, mushroom and chard topping

    4saves
    17min


    2 people made this

    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.

    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 

    1. 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).
    2. 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.

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