Stuffed Baked Potatoes with Mushrooms and Spinach Recipe
Deliciously creamy and comforting stuffed baked potatoes filled with a savory blend of balsamic almond butter mushrooms and wilted spinach, topped with a rich vegan gravy. This vegan and gluten-free dish is perfect as a satisfying main course or a decadent side dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 1 minute
- Yield: 4 stuffed potatoes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Potatoes
- 4 russet potatoes (200g each)
Filling
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 4 cups cremini mushrooms, chopped
- Pinch of 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 (see notes for recipe)
Instructions
- Prep the potatoes: Preheat your oven to 425°F (215°C). Poke holes all over each russet potato using a fork to allow steam to escape while baking. Wrap each potato tightly in tin foil.
- Bake the potatoes: Place the wrapped potatoes in the oven and bake for 40-50 minutes, or until a toothpick can easily pierce through the potatoes indicating they are fully cooked and tender.
- Prepare the mushroom filling: While the potatoes bake, heat coconut oil in a skillet over medium heat. Add the finely chopped garlic, cremini mushrooms, and a pinch of salt. Cook for 5-10 minutes, stirring occasionally, until the mushrooms begin to brown.
- Add the almond butter sauce: In a small bowl, whisk together almond butter, balsamic vinegar, and lemon juice until smooth. Pour this mixture over the mushrooms in the skillet. Continue cooking until the mushrooms are fully browned and coated with the sauce.
- Wilt the spinach: Add the baby spinach to the skillet and cook for 2-3 minutes until the spinach is wilted and incorporated with the mushroom mixture.
- Assemble the stuffed potatoes: Remove baked potatoes from the oven and carefully slice each open lengthwise. Gently fluff the potato insides with a fork to create a cavity for the filling.
- Fill and serve: Spoon the warm mushroom and spinach mixture into each potato. Drizzle generously with your favorite quick and easy vegan gravy. Serve immediately for a comforting and flavorful meal.
Notes
- To make a quick vegan gravy, combine vegetable broth, nutritional yeast, soy sauce or tamari, cornstarch slurry, garlic powder, and onion powder in a saucepan. Heat and whisk until thickened.
- Russet potatoes are ideal for baking due to their fluffy texture.
- Wrap potatoes in foil to help them cook evenly and stay moist.
- For extra flavor, add herbs like thyme or rosemary to the mushroom filling.
