Stuffed Baked Potatoes with Mushroom and Spinach
Ingredients
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 cloves garlic
- 4 cups cremini mushrooms
- pinch salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinaigrette
- 1 tbsp 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 for 40-50 minutes or until you can easily poke through with a toothpick.
In a skillet, add coconut oil, garlic, sliced mushrooms, and a pinch of salt. Cook on medium heat for 5-10 minutes.
Whisk together almond butter, balsamic vinaigrette, and lemon juice, then pour over the mushrooms. Continue cooking until mushrooms are browned and ready, then add baby spinach and cook until wilted, about 2-3 minutes. Slice open the baked potatoes and fill with the mushroom and spinach mixture.
Tips
Optionally drizzle with vegan gravy.
