Baked Potatoes with Mushrooms & Spinach
Published Feb 29, 2020
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This dairy-free and vegan side dish is rich enough for entertaining, yet not overly complicated. It’s great for entertaining guests as they’ll keep coming back for more!
Baked Potatoes with Mushrooms & Spinach
Ingredients
- 3 large Russet potatoes
- 1 tablespoon coconut oil
- 2 cloves garlic, - finely chopped
- 4 cups cremini mushrooms, - chopped
- Pinch kosher or fine sea salt
- 1 tablespoon almond butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 4 cups baby spinach (about 2 handfuls)
Instructions
- Preheat the oven to 425°F. Poke holes around each potato using a fork (this will help the heat escape while baking). Wrap each in foil and bake in the oven for 40-50 minutes, or until you can easily poke through the cooked potatoes with a toothpick.
- In a skillet, add coconut oil, garlic, cremini mushrooms, and a pinch of salt. Cook on medium heat for 5-10 minutes. Whisk together almond butter, balsamic vinegar, and lemon juice and pour over the mushroom mixture. Continue cooking until the mushrooms are browned, then add the baby spinach and cook until wilted, 2-3 minutes.
- Slice open the baked potatoes and fill with the mushroom and spinach mixture.
Nutrition
Calories: 280kcalCarbohydrates: 46gProtein: 9gFat: 8gSaturated Fat: 4gSodium: 50mgPotassium: 1581mgFiber: 4gSugar: 4gVitamin A: 3750IUVitamin C: 25.9mgCalcium: 107mgIron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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