Description
These Ultimate Stuffed Baked Potatoes with Mushrooms are a hearty and flavorful vegan dish featuring perfectly baked russet potatoes filled with a savory mix of cremini mushrooms, garlic, spinach, and a tangy almond butter dressing. Topped with a rich vegan gravy, this recipe offers a comforting and nutritious meal that’s perfect for any occasion.
Ingredients
Potatoes
- 4 russet potatoes, 200g each
- tin foil for wrapping
Mushroom & Spinach Filling
- 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)
Topping
- vegan gravy, to drizzle
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (215°C). Using a fork, poke holes all around each russet potato to allow steam to escape during baking. Wrap each potato individually in tin foil.
- Bake Potatoes: Place the foil-wrapped potatoes on a baking tray and bake in the preheated oven for 40-50 minutes, or until you can easily pierce them through with a toothpick, indicating they are fully cooked and tender inside.
- Cook Mushroom Filling: While the potatoes are baking, heat 1 tablespoon of coconut oil in a skillet over medium heat. Add finely chopped garlic and cremini mushrooms along with a pinch of salt. Cook for 5 to 10 minutes, stirring occasionally, until the mushrooms begin to brown.
- Prepare Dressing and Finish Filling: In a small bowl, whisk together almond butter, balsamic vinegar, and lemon juice. Pour this mixture over the mushrooms in the skillet. Continue cooking the mushroom mixture until it is fully browned and the flavors are combined.
- Add Spinach: Toss in the baby spinach and cook for an additional 2 to 3 minutes, or until the spinach is wilted and incorporated with the mushroom mixture.
- Assemble Stuffed Potatoes: Once the potatoes are baked, carefully slice them open lengthwise. Fill each potato generously with the mushroom and spinach mixture.
- Serve with Vegan Gravy: Drizzle a liberal amount of vegan gravy over the stuffed potatoes before serving. Enjoy this warm, hearty, and flavorful meal.
Notes
- To make a quick vegan gravy, combine vegetable broth with nutritional yeast, soy sauce, garlic powder, and cornstarch slurry in a saucepan, cooking until thickened.
- Russet potatoes are ideal for baking due to their starchy texture and fluffy interior.
- For an extra creamier filling, you can add a splash of plant-based milk while cooking mushrooms.
- This recipe is fully vegan and can be served as a main dish for lunch or dinner.
