Baked Potatoes with Mushrooms & Spinach
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
Servings: 3 servings
Calories: 280kcal
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
Nutrition Facts
Baked Potatoes with Mushrooms & Spinach
Amount Per Serving
Calories 280
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Sodium 50mg2%
Potassium 1581mg45%
Carbohydrates 46g15%
Fiber 4g16%
Sugar 4g4%
Protein 9g18%
Vitamin A 3750IU75%
Vitamin C 25.9mg31%
Calcium 107mg11%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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