Description
Delicious and hearty stuffed baked potatoes filled with a savory mushroom mixture.
Ingredients
Scale
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 cloves garlic (finely chopped)
- 4 cups cremini mushrooms (chopped)
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 4 cups baby spinach
- Vegan gravy (for serving)
Instructions
- Preheat oven to 425F (215C). Poke holes in each potato and wrap them in aluminum foil.
- Bake on a baking sheet for 40–50 minutes until tender.
- In a skillet over medium heat, melt coconut oil. Add garlic and sauté for 1 minute.
- Add mushrooms and salt; cook until browned (5–10 minutes). Stir in almond butter, balsamic vinegar, and lemon juice.
- Add spinach and cook until wilted (2–3 minutes).
- Slice open each baked potato, fluff the insides, fill with the mushroom mixture, and drizzle with vegan gravy.
Notes
- Ensure the potatoes are tender before removing from the oven.
- Feel free to add other vegetables to the filling for added flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 3g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg