Baked Potatoes with Mushroom and Spinach!🥔🌱 I’ve been thinking a lot about Thanksgiving dinner (for us Canadians, that’s this weekend!) and these stuffed potatoes are a goodie side dish for the menu. Made by sautéing the filling in a balsamic almond butter blend, and stuffing into a steaming hot potato. It’s a comforting and impressive side dish. (I’ll be honest, I’d totally eat it as my main too!)
I like to serve these baked potatoes with lush vegan gravy (recipe also on the blog). As for the baked potatoe recipe, I’ve copied it below.👇 Hope you’re having a lovely Thursday! The weekend is almost here.😘🙌 #twospoons
4 russet potatoes
1 tbsp coconut oil
2 cloves garlic , finely chopped
4 cups (250g) cremini mushrooms , chopped
1 tbsp almond butter
1 tbsp balsamic vinaigrette
1 tbsp lemon juice
4 cups baby spinach (approx. 2 handfuls)
1. Preheat oven to 425F/215C. Poke holes around each potato using a fork (this will help the heat to escape while baking). Wrap each in tin foil and bake in the oven for 40-50, or until you can easily poke through the cooked potatoes with a toothpick.
2. In a skillet add coconut oil, garlic, cremini mushrooms and pinch salt. Cook on medium heat for 5-10 minutes. Whisk together almond butter, balsamic and lemon juice and pour over mushrooms.
3. Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted (2-3 minutes). Slice open baked potatoes and fill with mushroom and spinach medley.