Stuffed Baked Potatoes with Mushroom 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 or 215C. Poke holes in each potato with a fork, wrap in tin foil, and bake for 40 to 50 minutes or until tender when poked with a toothpick.
In a skillet, add coconut oil, garlic, sliced mushrooms, and a pinch of salt. Cook on medium heat for 5 to 10 minutes.
Whisk together almond butter, balsamic vinaigrette, and lemon juice, then pour over the mushrooms. Continue cooking until mushrooms are browned, add baby spinach, and cook until wilted, about 2 to 3 minutes. Slice open the baked potatoes and fill with the mushroom and spinach mixture.
Tips
Optionally drizzle with vegan gravy for extra flavor.
