Elevate your dining experience with our delectable Mushroom and Spinach Stuffed Baked Potatoes—a harmonious blend of earthy mushrooms, vibrant spinach, and creamy almond butter. This culinary journey promises a comforting and nourishing dish that will tantalize your taste buds and leave you craving more.
Ingredients:
- 4 russet potatoes
- 1 tablespoon coconut oil
- 2 cloves garlic, finely chopped
- 4 cups (about 250g) cremini mushrooms, sliced
- Pinch of salt
- 1 tablespoon almond butter
- 1 tablespoon balsamic vinaigrette
- 1 tablespoon lemon juice
- 4 cups baby spinach (approximately 2 handfuls)
Instructions:
- Preheat and Bake Potatoes: Start by preheating your oven to 425°F/215°C. Using a fork, puncture holes around each potato to facilitate heat escape during baking. Wrap each potato in tin foil and bake in the oven for 40-50 minutes or until a toothpick easily pierces through the cooked potatoes.
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