Mushroom and Spinach Stuffed Baked Potatoes

Mushroom and Spinach Stuffed Baked Potatoes

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:

1. Preheat and Bake Potatoes: Preheat your oven to 425°F/215°C. Using a fork, poke holes around each potato to allow heat to 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.
2. Prepare Mushroom and Spinach Filling: In a skillet, heat coconut oil over medium heat. Add finely chopped garlic, sliced cremini mushrooms, and a pinch of salt. Cook for 5-10 minutes, allowing the mushrooms to brown.
3. Whisk Sauce and Combine: In a bowl, whisk together almond butter, balsamic vinaigrette, and lemon juice. Pour this mixture over the cooking mushrooms. Continue to cook until the mushrooms are nicely browned. Add baby spinach to the skillet and cook until wilted, approximately 2-3 minutes.
4. Slice and Fill Potatoes: Once the potatoes are baked, slice them open. Fill each potato generously with the mushroom and spinach medley.
5. Optional Drizzle: For an extra touch, drizzle the stuffed potatoes with vegan gravy if desired.

Enjoy these flavorful Mushroom and Spinach Stuffed Baked Potatoes as a wholesome and satisfying meal!