This cheesy mushrooms & potato bake was such a delicious, meatless Monday dinner for us this week that I thought I’d share the recipe with you. You know how I just love quick and easy suppers which are delicious and also good for your budget.

 

For this recipe, you can also use frozen mushrooms, if you don’t have a punnet of fresh mushrooms at hand. By cooking the potatoes in the microwave first you also save a bit on your electricity because you then only have to bake the potatoes for a short period of time in the oven.

 

Ingredients

 

7 medium size Potatoes

250 gr. Button Mushrooms

200 gr. processed Cheese

1 Onion

2 Tbsp. Olive oil

Salt and Pepper to taste

Potato spice to taste

Cayenne pepper to taste

Spray ‘n’ Cook

 

Method

 

Pre-heat the oven to 220 C°. Peel, wash and quarter the potatoes. Place the potatoes in a covered microwave dish and microwave on high for 2 minutes per potato, so a total of 14 minutes for 7 potatoes. While the potatoes are cooking, finely slice the mushrooms and chop the onion. Fry the onions and mushrooms in 2 tbsp. of olive oil for about 10-12 minutes. Set aside.

 

Spray a wide, deep-sided baking tin with Spray ‘n’ Cook. Spread the potatoes evenly, sprinkle with Potato spice, salt and pepper to taste. Spread the onion and mushrooms evenly on top of the potatoes. Grate the cheese evenly on top. Sprinkle some Cayenne pepper (but you can skip this if you don’t like the taste of Cayenne pepper, I know not everyone is a fan!) and grill in the oven at 220 C° until the cheese melts and browns, or for about 8 minutes.

 

Cheesy Mushroom & Potato Bake

 

And voila! Your Monday meatless dinner is done. Serve immediately. Serve with a side salad, if you’d like. The potato & mushroom bake can also be served as a side dish to more elaborate meals.

 

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