Stuffed Baked Potatoes with Mushroom and Spinach is a delicious and satisfying dish that combines the hearty goodness of baked potatoes with the savory flavors of mushrooms and spinach. Here’s a description of this mouthwatering recipe:
The result is a rich and flavorful mixture that pairs perfectly with the fluffy texture of the baked potatoes.
**Easy to Prepare:** Despite their gourmet appearance, these stuffed baked potatoes are surprisingly easy to make. Simply bake the potatoes until tender, prepare the filling on the stovetop, and then stuff the potatoes before baking them again until heated through and golden brown.
**Perfect for Entertaining:** These stuffed baked potatoes are a great option for entertaining, as they can be prepared in advance and then baked just before serving. They make a delicious and impressive main course or side dish for a dinner party or holiday gathering.
**Comforting and Delicious:** There’s something inherently comforting about baked potatoes, and when they’re stuffed with a creamy, cheesy filling, they become downright irresistible. Whether served as a cozy weeknight dinner or as part of a special occasion meal, these stuffed baked potatoes are sure to be a hit with everyone at the table.
In summary, Stuffed Baked Potatoes with Mushroom and Spinach are a delicious and satisfying dish that’s easy to make and perfect for any occasion. Loaded with flavorful ingredients and baked to perfection, these stuffed potatoes are sure to become a new favorite in your recipe repertoire.
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)
METHODE:
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, sliced mushrooms and pinch salt. Cook on medium heat for 5-10 minutes.
3. Whisk together almond butter, balsamic and lemon juice and pour over mushrooms. 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. Optional to drizzle with vegan gravy.
Vegan plant based for beginners