Vegan Stuffed Baked Potatoes with Mushrooms 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 425°F (215°C). Poke holes around each potato using a fork to allow steam to escape. Wrap each potato in tin foil and bake 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. Pour over the mushrooms and continue cooking until the mushrooms are browned.
Toss in baby spinach and cook until wilted, about 2-3 minutes.
Slice open the baked potatoes and fill with the mushroom and spinach medley.
Optionally, drizzle with vegan gravy.
