Creamy Mushroom Stuffed Baked Potato
Indulge in the savory goodness of these plant-based stuffed baked potatoes, filled with a creamy mushroom mixture and topped with a sprinkle of fresh herbs. The potatoes are tender on the inside and crispy on the outside, making each bite a delightful experience. Perfect as a comforting main or as a side dish for any occasion.
ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegan cream cheese
- 2 green onions, thinly sliced
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and place them on a baking sheet. Bake for 50-60 minutes or until tender.
- 2.
Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté for 2 minutes. Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release their moisture and turn golden brown, about 5 minutes.
- 3.
Remove the potatoes from the oven. Cut a slit across the top of each potato and carefully scoop out the flesh, leaving a thin layer inside the skin. Mash the potato flesh with the vegan cream cheese in a bowl.
- 4.
Mix the mushroom mixture and green onions into the mashed potato mixture. Spoon the filling back into each potato skin, lightly pressing down.
- 5.
Place the stuffed potatoes back on the baking sheet. Bake for an additional 15 minutes or until the tops are slightly golden and the filling is heated through.
- 6.
Serve hot, garnished with fresh parsley. Enjoy this creamy and satisfying stuffed baked potato!
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