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Mushroom and Spinach Stuffed Baked Potatoes (Vegan & Whole30) Recipe

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4.2 from 72 reviews

This vegan and Whole30-friendly recipe features hearty russet potatoes baked to perfection and stuffed with a savory mixture of sautéed cremini mushrooms, garlic, onions, and fresh spinach. Enhanced with lemon juice and seasonings, these stuffed baked potatoes offer a healthy, flavorful, and satisfying meal option with crispy skin and a tender, fluffy interior.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 4 medium russet potatoes, scrubbed
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt

Filling

  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 16 oz cremini or baby bella mushrooms, sliced
  • 4 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh flat-leaf parsley for garnish

Instructions

  1. Prepare and bake potatoes: Preheat your oven to 425°F (220°C). Pierce each potato several times with a fork, then rub them evenly with avocado oil and sprinkle with sea salt. Place the potatoes directly on the oven rack and bake for 45–55 minutes or until the potatoes are fork-tender and have crispy skins.
  2. Sauté onion and garlic: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 3–4 minutes until translucent. Add the minced garlic and continue cooking for an additional 60 seconds until fragrant.
  3. Cook mushrooms: Add the remaining tablespoon of olive oil and increase the heat to medium-high. Place the sliced mushrooms in a single layer in the skillet and cook undisturbed for 3–4 minutes so they brown nicely. Stir and cook for another 3–4 minutes until the mushrooms are golden and cooked through. Season with sea salt, black pepper, and red pepper flakes if using.
  4. Add spinach and lemon juice: Add the fresh baby spinach in handfuls to the skillet, tossing with the mushrooms as it wilts over 2–3 minutes. Remove the skillet from heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed.
  5. Assemble stuffed potatoes: When the potatoes are done, let them cool slightly for 2–3 minutes. Slice each potato lengthwise and fluff the interior with a fork, seasoning the inside with sea salt. Spoon the mushroom and spinach filling generously into each potato.
  6. Garnish and serve: Garnish the stuffed potatoes with fresh flat-leaf parsley and optionally drizzle with a bit of olive oil. Serve immediately while warm and enjoy!

Notes

  • For crispier skin, bake the potatoes directly on the oven rack rather than on a baking sheet.
  • To avoid overcrowding and ensure even browning, cook mushrooms in batches if your skillet is small.
  • Store the mushroom-spinach filling and the baked potatoes separately in airtight containers in the refrigerator for up to 4 days.
  • For an air fryer version, cook potatoes at 400°F for 35–45 minutes, flipping halfway through the cooking time.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://flavorhug.com/mushroom-and-spinach-stuffed-baked-potatoes-vegan-and-whole30-recipe/