Stuffed Baked Potatoes with Mushroom and Spinach
Baked potatoes filled with garlicky mushrooms, spinach and a tangy almond butter balsamic dressing.
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 50m
Total: 1h
Ingredients
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 garlic cloves, finely chopped
- 250g cremini mushrooms, sliced
- Pinch of salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinaigrette
- 1 tbsp lemon juice
- 100g baby spinach
- Vegan gravy, to serve (optional)
Instructions
- Preheat the oven to 215°C (425°F). Poke holes around each potato with a fork, wrap in foil, and bake for 40-50 minutes until easily pierced with a toothpick.
- Heat the coconut oil in a skillet, add the garlic, mushrooms and a pinch of salt, and cook over medium heat for 5-10 minutes.
- Whisk together the almond butter, balsamic vinaigrette and lemon juice, and pour over the mushrooms. Continue cooking until browned, then stir in the spinach and cook until wilted, 2-3 minutes.
- Slice open the baked potatoes and fill with the mushroom and spinach mixture. Drizzle with vegan gravy, if you like.