Vegan Twice Baked Spinach Mushroom and Horseradish Mustard Potato
- 1 Potato
- 1 tsp Olive Oil
- 4 Large Button Mushrooms, diced small
- 1 Clove Garlic, minced
- 1 Cup Spinach, cut into ribbons
- 1 Tbsp Fresh Parsley
- 2 Tbsp Horseradish Mustard
- 1 Tbsp Almond Milk
- Tomato, diced small
- Green Onion, chopped
You can either bake the whole potato for 40 minutes in a 400F oven, or put it in a bowl filled with water and microwave it for about 10 minutes. They both do the same thing, microwave is just the quick cheat way.
Once the potato is fork tender, cut it in half. Using a spoon or melon baller scoop the potato out the skin and set it aside in a ball. Make sure to leave a bit in the skin so it will keep its structure. Preheat or adjust your oven to 350F.
In a pan sauté the mushrooms. Once they have browned, add a pinch of salt and the garlic and cook for about 1 to 2 minutes. Take the pan off the heat and add the spinach and parsley. Once they have wilted mash them into the potatoes. Add in the horseradish mustard (you can sub in Dijon), almond milk, salt and pepper. Taste the mixture and adjust the seasoning if needed.
Stuff the potato mixture bake into the halved shells, place on a baking sheet and put them in the oven for 10 to 15 minutes.
Top with the tomatoes, green onions and a drizzle of olive oil.