Vegan Mushroom Spinach Stuffed Baked Potatoes
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
Preparation
Preheat the oven to 425°F (215°C)
Poke holes in each potato with a fork
Wrap each potato in tin foil
Bake for 40-50 minutes, or until easily pierced with a toothpick
Heat coconut oil in a skillet over medium heat
Add garlic, sliced mushrooms, and a pinch of salt
Cook for 5-10 minutes
Whisk together almond butter, balsamic vinaigrette, and lemon juice, then pour over the mushrooms
Continue cooking until the mushrooms are browned
Add the 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
