What a great way to build your vegetables “up.”
- Saute mushrooms and onion in butter. Add thyme. When onions are translucent, add cream cheese and melt completely. Remove from heat and stir in salt and pepper. Set aside.
- Prepare and set aside.
Potato Pancakes: for each about 7" potato pancake
- Heat 2 TBSP of oil or butter in a pan, about 7" round.
- Add 3/4 cup potato, 2 sliced green onions, and garlic powder. Cook a minute or two. Beat 2 eggs with salt and pepper, and pour evenly around pan. Cover pan, and cook pancake until just set. Remove and set aside. Repeat to make other 2 pancakes.
- Heat oven to 375°
- On a parchment lined baking sheet, place one pancake. Spread on mushroom filling, sprinkle on about 1 ounce of cheese, top with another pancake. Spread on the spinach filling, sprinkle with another ounce of cheese, top with last pancake. Top with the rest of the cheese and bake for about 10 minutes, until cheese melts.
- Let set about 10 minutes before cutting and serving.
- *If you don't have a potato ricer, push cooked potatoes through a sieve or strainer, to make uniform pieces. If you don't want to use potato, here's a couple alternatives - grated carrots or seeded zucchini, grated.
- If you have leftover fillings, try Mushroom Spinach Soup
- Some alternative vegetable layers might be: Cream Broccoli, or Cream Brussel Sprouts