Stuffed Baked Potatoes with Mushrooms 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 (approx. 2 handfuls)
Preparation
Preheat oven to 425°F/215°C. Poke holes around each potato using a fork. Wrap each in tin foil and bake for 40-50 minutes, or until you can easily poke through the cooked potatoes 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, then pour over mushrooms. Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted for 2-3 minutes. Slice open baked potatoes and fill with mushroom and spinach medley. Optionally, drizzle with vegan gravy.
