Stuffed Baked Potatoes with Mushroom and Spinach
Ingredients
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 4 cups (250g) 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 or 215C.
Poke holes around each potato using a fork.
Wrap each potato in tin foil and bake for 40-50 minutes, or until you can easily poke through with a toothpick.
Add coconut oil, garlic, sliced mushrooms, and a pinch of salt to a skillet.
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 to eat.
Toss in baby spinach and cook until wilted, about 2-3 minutes.
Slice open the baked potatoes and fill with the mushroom and spinach mixture.
Optionally, drizzle with vegan gravy.
