Name: The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4 russet potatoes, 200g each; tin foil for wrapping; 1 tbsp coconut oil; 2 cloves garlic, finely chopped; 4 cups cremini mushrooms, chopped; pinch salt; 1 tbsp almond butter; 1 tbsp balsamic vinegar; 1 tbsp lemon juice; 4 cups baby spinach (approx. 2 handfuls); vegan gravy, to drizzle

Jump to Recipe· 4.3 from 42 reviews

If you’re craving a comforting dish that feels like a warm hug on a plate, look no further than The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe. This hearty and flavorful meal combines perfectly baked russet potatoes with a savory mushroom and spinach filling, enhanced by a tangy almond butter glaze and a luscious vegan gravy drizzle. It’s utterly satisfying, packed with textures and rich umami notes, perfect for cozy dinners or impressing guests with minimal fuss.

Ingredients You’ll Need

The image shows a top view of various raw ingredients placed on a white marbled surface. There are four light brown whole potatoes positioned in the upper right area. Below them to the left is a transparent measuring cup filled with a medium brown liquid. A white bowl filled with thinly sliced mushrooms sits below the measuring cup. Next to it on the lower left is another white bowl filled with fresh green spinach leaves. Below the mushrooms, there is a small white bowl containing several slices of garlic. To the right of the garlic bowl, three small white bowls hold different powders and a white creamy substance, aligned vertically. Finally, near the bottom center is a small white bowl with a very dark liquid inside. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the key to creating a dish that bursts with flavor and texture without overwhelming your kitchen. Each component plays a vital role — from the earthy mushrooms to the creamy almond butter, bringing this recipe to life with every bite.

4 russet potatoes (200g each): The perfect starchy base, offering a fluffy interior that soaks up all the delicious flavors.
1 tbsp coconut oil: Adds a mild sweetness and helps sauté the aromatics and mushrooms beautifully.
2 cloves garlic, finely chopped: Infuses the dish with a fragrant punch that complements the earthiness of the mushrooms.
4 cups cremini mushrooms, chopped: Brings a deep, meaty flavor and tender texture to the filling.
Pinch of salt: Enhances all the natural flavors without overpowering.
1 tbsp almond butter: Creates a creamy, nutty backbone that enriches the sauce gently.
1 tbsp balsamic vinegar: Offers subtle acidity and sweetness to balance the dish.
1 tbsp lemon juice: Adds bright, fresh notes that lift the entire recipe.
4 cups baby spinach (approx. 2 handfuls): Provides a fresh, nutritious layer that wilts perfectly within the filling.
Vegan gravy, to drizzle: The final touch for luscious savoriness and moisture.

How to Make The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe

Step 1: Bake the Potatoes

Start by preheating your oven to 425°F (215°C). Poke holes all over each of your russet potatoes with a fork — this simple step prevents bursting as steam escapes during cooking. Wrap them individually in tin foil to trap heat and moisture, then bake for 40 to 50 minutes. When a toothpick slides in easily, you know they’re perfectly tender on the inside and ready to be transformed.

Step 2: Prepare the Mushroom and Spinach Filling

While the potatoes are baking, heat the coconut oil in a skillet over medium heat. Toss in the finely chopped garlic and cremini mushrooms along with a pinch of salt. Cook for about 5 to 10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown beautifully. Meanwhile, whisk together the almond butter, balsamic vinegar, and lemon juice to create a silky sauce. Pour this over the mushrooms and continue cooking until the mixture thickens slightly and smells incredible. Finally, stir in the baby spinach and cook just until wilted, about 2 to 3 minutes; this keeps the greens vibrant and tender.

Step 3: Stuff and Serve

Once your potatoes are out of the oven and cool enough to handle, slice each one open lengthwise. Fluff the insides gently with a fork to create a cozy nest for the filling. Spoon in the warm mushroom and spinach medley generously. To finish, drizzle with your favorite vegan gravy — it adds just the right touch of comfort and richness that ties all the flavors together, making this truly The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe.

How to Serve The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe

A white bowl holds a layered dish with mashed potatoes forming the bottom layer, showing a rough and creamy texture. On top of the mashed potatoes are thick slices of light golden cooked food, covered with a sauce topped with wilted dark green spinach leaves and sliced brown mushrooms. The sauce around the layers is glossy and brown, pooling slightly at the bottom of the bowl. Small green herb pieces are scattered over the dish as garnish. The bowl sits on a white marbled surface, and a fork is placed at the bottom edge inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes can elevate this dish from cozy to gourmet effortlessly. Fresh chopped chives or parsley bring a pop of color and brightness, while crushed toasted walnuts add a delightful crunch to contrast the creamy filling. A light sprinkle of smoked paprika or nutritional yeast can introduce a bit of smoky depth or cheesy flavor without dairy.

Side Dishes

Because these stuffed baked potatoes are hearty and filling, pairing them with light side dishes works wonderfully. A crisp green salad dressed with lemon vinaigrette or a bowl of roasted seasonal vegetables complements the richness perfectly. If you want more indulgence, garlic bread or warm crusty rolls make for excellent accompaniments.

Creative Ways to Present

For a stunning presentation, serve each stuffed potato on a bed of sautéed greens with a drizzle of gravy artistically swirled around the plate. You could also halve the potatoes and arrange them as bite-sized appetizers topped with microgreens for a party platter. Inviting your guests to build their own stuffed potatoes bar with assorted toppings turns this classic recipe into a fun, interactive experience.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the mushrooms and spinach filling separate from the potato halves will help maintain textures better. Just give everything a gentle reheat before serving.

Freezing

While potatoes don’t freeze perfectly due to texture changes, you can freeze the mushroom and spinach filling on its own. Portion it into freezer-safe containers or bags and thaw overnight in the fridge when ready to make this dish again. Freshly baked potatoes are best used fresh for ultimate fluffiness.

Reheating

To reheat your stuffed baked potatoes, unwrap and place them in a preheated oven at 350°F (175°C) for 15 to 20 minutes until warmed through. If reheating in the microwave, cover with a damp paper towel to retain moisture but beware the skin may lose its crispness. Add a fresh drizzle of vegan gravy to refresh flavors before serving.

FAQs

Can I use a different type of mushroom?

Absolutely! While cremini mushrooms offer a nice balance of flavor and texture for The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe, you can substitute with button, shiitake, or portobello mushrooms for slight variations in taste and richness.

Is it possible to make this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as your vegan gravy is prepared without gluten-containing ingredients. Always double-check labels on packaged gravy or consider making your own gluten-free version for peace of mind.

Can I add cheese or a non-vegan ingredient?

If you are not strictly vegan, feel free to add shredded cheese or a dollop of sour cream to the stuffed potatoes for an extra layer of creaminess. The mushrooms and almond butter sauce already provide plenty of rich flavor, so these additions are entirely optional.

How do I make my potatoes crispier?

For crispier skins, skip wrapping the potatoes in foil. Instead, place them directly on the oven rack and bake for the same amount of time. This allows the skin to dry out and get nicely crispy, which contrasts beautifully with the creamy filling.

Can this dish be made ahead for a party?

Yes! You can bake the potatoes and prepare the mushroom filling in advance. Store separately and assemble just before serving to keep the textures perfect. This makes The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe an excellent addition to any gathering.

Final Thoughts

If you’re searching for a recipe that’s both comforting and packed with wholesome ingredients, The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe should be on your must-cook list. It’s a brilliant blend of flavors and textures that feels homemade yet effortlessly special. Once you try it, it’s sure to become a cherished dish in your recipe rotation — perfect to share with loved ones or savor on a cozy night in.

The Ultimate Stuffed Baked Potatoes with Mushrooms Recipe

Ingredients You’ll Need