Delicious side dish for Thanksgiving.
Did you know that russet potatoes are high in vitamin C and mushrooms are an excellent source of vitamin D? Feel free to swap in a white sweet potato and get a little more vitamin C per serving.
- 4 russet potatoes
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 4 cups cremini mushrooms, chopped
- Pinch salt
- 1 tablespoon almond butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 4 cups baby spinach, approximately 2 handfuls
Preheat oven to 425. Wash potatoes and poke holes in each potato using a fork. Wrap each potato in foil and bake in the oven for 40-50 minutes, or until you can easily poke through the cooked potato with a toothpick.
In a skillet add olive oil, garlic, cremini mushrooms and a pinch of salt. Cook on medium heat for 5-10 minutes.
Whisk together the almond butter, balsamic and lemon juice and pour over garlic and mushroom mixture.
Continue cooking until mushrooms and browned, then add baby spinach and cook until wilted, about 2-3 minutes.
Slice open baked potatoes and fill with mushroom and spinach mixture.
Nutrition Facts (per serving):
260 calories, 6g fat (1g saturated fat), 160mg sodium, 45g carbohydrates, 9g protein, 6g fiber
Adapted from: Two Spoons
Reviewed by PeaceHealth dietitians and nutritionists.