These easy vegetarian potato cutlets stuffed with mushrooms and spinach are a simple and delicious side dish. With a few simple ingredients you can make these cutlets cooked in a frying pan. Ready in a short time, they can become a side dish or even a main dish ideal for the whole family. The filling is juicy and tasty while the potato part is soft but slightly crunchy on the outside. I flavored the potatoes with fresh basil but you can vary the recipe with sage, thyme or rosemary. If you like, add a cube of cheese, for example provolone, at the center of the filling for a melted heart. It is a vegetarian dish different from the usual cutlets with ham and cheese but just as tasty.
These stuffed cutlets are egg-free but use butter. If you prefer a vegan version just replace the butter with oil and use vegan cheese or not use it at all.
You can serve this dish with a vegetable stew such as Italian caponata or different types of grilled vegetables.
lot of love. B.
p.s. If you like this cutlet recipe I also recommend my Italian potato cake with spinach (photo below).
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