Vegan Stuffed Baked Potatoes with Mushroom and Spinach
Ingredients
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 cloves garlic
- 4 cups (250g) cremini mushrooms
- pinch salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinaigrette
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
Preparation
Preheat oven to 425F/215C
Poke holes around each potato using a fork and wrap each in tin foil
Bake potatoes in the oven for 40-50 minutes or until easily pierced 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 and pour over mushrooms
Continue cooking until mushrooms are browned
Toss in baby spinach and cook until wilted, about 2-3 minutes
Slice open baked potatoes and fill with mushroom and spinach medley
Optionally, drizzle with vegan gravy
