Preheat the oven to 350 degrees. Put the potatoes in a large saucepan, add cold water to cover by about 1 inch and bring to a boil, lower the heat and simmer until potatoes are tender, about 10-12 minutes. Drain
In a large bowl, mash potatoes together with the onions, tomatoes, spinach, nutritional yeast, jalapenos, garlic, and spices.
Gently scrape out the centers of the mushroom caps. Divide potato mixture among the caps and fill.
Bake uncovered for 20-30 minutes or until mushrooms are tender.
Garnish with alfalfa sprouts and serve.
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|Serving Size: 1 Serving (931g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3632.7mg||125 %|
|Potassium 5054.4mg||133 %|
|Total Carbohydrate 87.4g||26 %|
|Dietary Fiber 36.2g||145 %|
|Sugars, other 51.2g|
|Protein 58.6g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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