Portabello Bowls With a Warm Spinach Potato Salad Recipe

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Portabello Bowls With a Warm Spinach Potato Salad
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Ingredients
20
Count
Nutrition
827
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. IMPORTANT TIP: You can easily make the dressing ahead, store it in a small tupperware, ziplock container and just reheat in the microwave a few seconds before serving. Saves time.
  2. Bacon - Use a small saute pan, (non-stick works good for this), add the diced bacon and cook on medium high heat until the bacon begins to render and gets brown and crispy. Remove the bacon to a small plate lined with a paper towel to drain. But keep those drippings.
  3. Salad Dressing - Add the olive oil and onion to the drippings and saute for about 4-5 minute until tender. Remove from the heat and stir in the mustard, vinegar, salt, and pepper. Just set to the side on the back burner. You can reheat it for just a minute before you make the salad. It's done and out of the way.
  4. Mushrooms - First thing I do is mix the olive oil, garlic, onion powder, basil, salt and pepper in a small bowl and brush on both the inside and outside of the mushrooms. Transfer them to a baking sheet lined with foil or parchment paper cut side down, and heat the oven to 350. Cook on the middle rack for approximately 20 minutes. I like to flip them over once as they cook. If they are done before your salad is, just turn the oven off or turn it down to 200 or 225 and they can stay warm for a few minutes as you finish up the salad.
  5. Potatoes - As the mushrooms cook, bring a pot of salted water up to a medium boil and add your potatoes. They will take about 15 minutes. This is for a potato salad, NOT mashed potatoes, so you don't want them falling apart. Once done, drain well and put back in the pan, and return to the stove with the burner off. This will dry the potatoes so you don't have a wet potato salad.
  6. Salad - Note: if you want. you can cut them up a bit, but once you toss with the dressing and spinach they will break up a little on their own on their own. Now to the pot with the potatoes, add the bacon, parsley, basil and warm/hot dressing and toss lightly. You don't want to break up the potatoes. Toss in the spinach and toss lightly once more. Ready to stuff the mushrooms.
  7. Mushrooms - Stuff the mushroom with a great warm potato salad and ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 827.33 Kcal (3464 kJ)
Calories from fat 532.67 Kcal
% Daily Value*
Total Fat 59.19g 91%
Cholesterol 27.72mg 9%
Sodium 385.39mg 16%
Potassium 1720.79mg 37%
Total Carbs 66.76g 22%
Sugars 4.75g 19%
Dietary Fiber 4.71g 19%
Protein 13.82g 28%
Vitamin C 75mg 125%
Iron 276.8mg 1538%
Calcium 100.1mg 10%
Amount Per 100 g
Calories 169.24 Kcal (709 kJ)
Calories from fat 108.96 Kcal
% Daily Value*
Total Fat 12.11g 91%
Cholesterol 5.67mg 9%
Sodium 78.84mg 16%
Potassium 352.01mg 37%
Total Carbs 13.66g 22%
Sugars 0.97g 19%
Dietary Fiber 0.96g 19%
Protein 2.83g 28%
Vitamin C 15.3mg 125%
Iron 56.6mg 1538%
Calcium 20.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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