Vegan Stuffed Baked Potatoes with Mushrooms and Spinach
Ingredients
- 4 russet potatoes
- 1 tablespoon coconut oil
- 2 cloves garlic
- 4 cups cremini mushrooms
- pinch salt
- 1 tablespoon almond butter
- 1 tablespoon balsamic vinaigrette
- 1 tablespoon lemon juice
- 4 cups baby spinach
Preparation
Preheat oven to 425F/215C. Poke holes around each potato using a fork. Wrap each in tin foil and bake in the oven for 40-50 minutes or until you can easily poke through the cooked potatoes with a toothpick.
In a skillet add coconut oil, garlic, sliced mushrooms and pinch salt. Cook on medium heat for 5-10 minutes.
Whisk together almond butter, balsamic vinaigrette and lemon juice and pour over mushrooms. Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted, about 2-3 minutes. Slice open baked potatoes and fill with mushroom and spinach medley.
