Description
Indulge in the ultimate comfort food with these stuffed baked potatoes. Packed with savory mushrooms, spinach, and a drizzle of vegan gravy, each bite is a delight.
Ingredients
Units
Scale
Main Ingredients:
- 4 russet potatoes, 200g each
For Mushroom Spinach Filling:
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 4 cups cremini mushrooms, chopped
- Pinch of salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
For Serving:
- Vegan gravy, to drizzle
Instructions
- Preheat the Oven: Preheat the oven to 425F/215C. Prepare the potatoes by poking holes around each one with a fork. Wrap them in tin foil and bake for 40-50 minutes until tender.
- Prepare the Filling: In a skillet, sauté coconut oil, garlic, cremini mushrooms, and salt for 5-10 minutes. Mix almond butter, balsamic vinegar, and lemon juice, then add to the skillet. Cook until mushrooms are browned, then add baby spinach and cook until wilted.
- Assemble: Slice open the baked potatoes and stuff them with the mushroom and spinach mixture. Drizzle with vegan gravy.
Notes
- For the vegan gravy recipe, refer to the linked recipe. It can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
