Stuffed Baked Potatoes with Mushrooms and Nuts
These vegan baked potatoes are stuffed with a mushroom and nuts filling. They can be served as a main dish with greens on the side, like a lettuce salad or green beans.
I used to eat meat stuffed potatoes regularly growing up and recently felt the urge to make some out of nowhere. Because I don’t eat meat anymore, I created a vegan recipe that works very well : the texture, the taste, even the look of it is similar.
Mushroom stuffing
This recipe is actually a mushroom dip that I wanted to make vegan and turned out to be perfect for stuffing. So, if you happen to have too much of it, remember that you can eat the leftover as a dip or a spread with crackers, or bread, like this corn bread loaf for example.
I use wine because I like the flavor it brings to the dish and combines well with mushrooms and nuts. However, if you don’t want to use liquor, simply replace with vegetable or mushroom stock.
You can use different types of nuts, or only one, that’s completely up to you. If your stand blender is not very powerful, you can soak them a couple of hours before preparing the stuffing.
When blending all the ingredients together, don’t pour all the water at once as you might not need it all. The stuffing should be a bit wet but still hold together.
Baked potatoes
To remove the pulp from the potatoes, you can use a melon baller, a metal measuring spoon or a regular spoon. Don’t throw away the pulp (1).
Saute the pulp first in a frying pan with oil and butter and put in the gratin dish. Do the same with the potatoes and put them on top of the pulp (2).
Stuff the potatoes with the mushroom filling (3) and pour the stock in the dish so that the potatoes are half immersed (4). The quantity of stock you will need depends on the size of your dish and how full it is.
I used my copper pan to bake the stuffed potatoes but any oven safe dish will do.
Stuffed Baked Potatoes
Equipment
- Stand blender
Ingredients
Mushroom stuffing
- 8 oz sliced button mushrooms (227 g)
- 1 tbsp olive oil
- 2 tsp Italian herbs
- ½ cup half white wine half water (125 ml) – see notes
- ½ cup water (125 ml) – when blending
- ⅔ cup almonds (100 g)
- ⅓ cup walnuts (50 g)
- ⅔ cup cashews (100 g)
- 2 tbsp nutritional yeast (15 g)
- salt and pepper to taste
Potatoes
- 8 medium potatoes
- 1 tbsp canola oil
- 1 tbsp butter
- 2 cups vegetable stock (500 ml) – see notes
Instructions
Mushroom stuffing
- In a pan, heat up the oil on medium heat and saute the mushrooms.
- Deglaze with the wine and water and cook until half of the liquid is evaporated – about 5 minutes
- Put in the jug of your blender along with the nuts, herbs, nutritional yeast and half of the water.
- Blend together and add more water if needed to reach the right consistency – it should be wet but still hold together. Season to taste.
Baked potatoes
- Preheat the oven to 350°F – 180°C.
- Peel and rinse the potatoes. Remove the pulp with a spoon.
- In a non-stick frying pan, heat up the oil and butter and saute the pulp of the potatoes, put in the gratin dish.Do the same with the whole potatoes, saute the top and bottom parts, and put on top of the pulp pieces.
- Stuff the potatoes with the mushroom filling and pour the broth in the dish so that the potatoes are half immersed.
- Cover with aluminum foil or parchment paper and bake for 1h to 1h30 depending on the size of your potatoes.
Notes
If you happen to have too much of the mushroom stuffing, eat the leftover as a dip or a spread with crackers, or bread.
I use wine because I like the flavor it brings to the dish and combines well with mushrooms and nuts. However, if you don’t want to use liquor, simply replace with vegetable or mushroom stock.
You can use different types of nuts, or only one, that’s completely up to you. If your stand blender is not very powerful, you can soak them a couple of hours before preparing the stuffing.
The quantity of stock you will need depends on the size of your dish and how full it’s going to be.
I used my copper pan to bake the stuffed potatoes but any oven safe dish will do.
Calories are for 1 serving of the recipe, counting two potatoes per person.