Say hello to these Stuffed Baked Potatoes with Mushroom and Spinach! Drizzled with a lush quick and easy vegan gravy. Certainly, this baked potato recipe is as cozy as they come. Made by pan-frying mushroom and spinach in almond butter and balsamic, and stuffing into a steaming baked potato.
It’s a flavour-rich dish that’s simple to create, and scrumptious! No doubt, it’s the perfect recipe to warm you during the cold winter months.. And with Thanksgiving/holidays around the corner, it certainly makes a stellar side dish.
So, find out how you can make these stuffed baked potatoes pronto!
Baked Potatoes with Mushroom and Spinach
The ingredients for making these baked potatoes is simple and straight forward. You’ll need:
- coconut oil
- almond butter
- lemon juice
And while the ingredients are minimal, there is no compromise on flavour. From mushrooms to garlic, almond butter and balsamic. The ingredients combined are cozy and comforting. There’s certainly nothing boring about these stuffed potatoes.
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For the vegan gravy
Although not necessary, I find my quick and easy vegan gravy takes this dish to next level cozy. Certainly, this vegan gravy is flavour-rich, with all the umami we’re looking for in a stellar sauce. It’s perfect for drizzling on these potatoes, to add more richness and texture to the dish.
And with only 7-ingredients it’s quick to whip together. Enjoy this quick and easy vegan gravy alongside your favourite comforting winter dishes. We especially love to make it around the holidays, like Thanksgiving and Christmas.
Try on top of these baked potatoes with spinach and mushroom, or on my festive vegan falafels. (Recipe coming soon)
A few tips for these Mushroom and Spinach Baked Potatoes
It’s best to start this recipe by cooking your potatoes first, as they will take the longest. You’ll want to poke little holes around the potato using a fork, as this will help the heat to escape while baking. Wrap in tin foil and bake in the oven for 40-50 minutes at 425F/215C, or until you can easily poke through the potatoes with a toothpick.
While you’re waiting for the baked potatoes, you can prepare the mushroom and spinach filling and gravy. These can both be left on the stove top to warm until the potatoes are ready.
Mushroom and Spinach Filling
Stuffing your Baked Potatoes
Other recipes you might like:
If you’re digging these Baked Potatoes with Mushroom and Spinach, with Vegan Gravy to drizzle. You might also like these potato side dishes:
- Stuffed Sweet Potatoes with White Bean and Guacamole
- Cheesy Vegan Hasselback Potato Gratin
- Garlicky Smashed Potatoes with Harissa Yogurt
And there we have it, a simple stuffed baked potato that’s perfect as a stand alone main, or an impressive side-dish! Certainly, these baked potatoes with mushroom and spinach are cozy, comforting and full of flavour. I’ll be making them this weekend for Canadian Thanksgiving, paired my quick and easy vegan gravy, as a decadent side-dish
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE