Ingredients
| 1 | (24-ounce) container HORMEL® Homestyle mashed potatoes (about 2 ½ cups) |
| 1½ | cups all-purpose flour |
| 3 | cups shredded Italian cheese blend |
| 3 | tablespoons olive oil |
| 2 | cups sliced baby Portobello mushrooms |
| 3 | tablespoons olive oil |
| 2 | teaspoons salt |
| 2 | teaspoons fresh ground black pepper |
| 4 | springs rosemary |
| 1 | (6-ounce) bag baby spinach |
| 4 | cloves of garlic, minced |
| ½ | cup HORMEL® mini pepperoni slices |
Directions
Heat oven to 350˚F
In medium bowl, combine mashed potatoes, flour, and 1 cup of cheese.
Lightly grease 13- × 9-inch baking dish with ½ tablespoon of olive oil and press mashed potato mixture into bottom of dish. Brush potatoes with ½ tablespoon olive oil. Bake 45 minutes, or until lightly browned. Remove from oven.
In large bowl, toss together mushrooms,1 tablespoon olive oil, salt, and pepper until coated. Place on baking sheet. Top with rosemary sprigs and bake 30 minutes.
In large skillet, over medium heat, add remaining 1 tablespoon olive oil. Add garlic and cook 1 minute. Add spinach, tossing to coat. Cook 1 to 2 minutes, or until wilted.
Cover potato crust evenly with 1 cup of cheese followed by mushrooms, spinach, pepperoni, and remaining cheese. Bake 15 to 20 more minutes, or until cheese has melted.
Remove from oven and let stand 10 minutes.
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