Description
The Ultimate Stuffed Baked Potatoes with Mushrooms
Ingredients
Scale
- 4 russet potatoes (200g each)
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 4 cups cremini mushrooms, chopped
- pinch salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
- vegan gravy, to drizzle
Instructions
- Preheat oven to 425F/215C. Poke holes around each potato using a fork. Wrap each in tin foil and bake for 40-50 minutes, until you can easily poke through with a toothpick.
- In a skillet, add coconut oil, garlic, cremini mushrooms, and pinch salt. Cook on medium heat for 5-10 minutes.
- Whisk together almond butter, balsamic vinegar, and lemon juice. Pour over vegetables and continue cooking until mushrooms are browned.
- Toss in baby spinach and cook until wilted, about 2-3 minutes.
- Slice open baked potatoes and fill with mushroom and spinach medley. Drizzle with vegan gravy.
Notes
- For the vegan gravy recipe, see notes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Stuffed Baked Potatoes, Vegan Recipe, Mushroom Recipe