Spinach Baked Potato Topper
In 4-quart saucepot over medium heat, in 1 tablespoon hot salad oil,
cook 1 small onion, diced, stirring often, about 5 minutes. Stir in
1/4 pound mushrooms thinly sliced, 1 garlic clove minced, 1/2 teaspoon
salt and 1/4 teaspoon pepper. Cook 5 minutes longer. Stir in 10 ounces
fresh spinach cut into strips. Cover and cook about 3 minutes or until
spinach wilts. Stir in 1/4 cup grated Parmesan cheese.
Makes enough topping for 2 large potatoes.
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