Garlicky mushrooms and spinach, mixed with creamy mashed potato, inside crispy potato skins. I seem to be enjoying mushrooms more and more as I age, it’s like a food based Fibonacci sequence. So if you, like me, also have an exponential love of mushrooms, you’ll enjoy this.
Yield; Four to eight servings Cook time; One and a half hours
- Four medium baking potatoes
- One teaspoon of non-dairy margarine
- Two large cloves of garlic
- 300g/10.5oz white mushrooms, diced into small pieces
- 125g/4.5oz fresh spinach leaves, chopped
- One tablespoon of both dried parsley and dried tarragon
- Salt and pepper to taste
- Sliced fresh tomato (optional)
- Preheat the oven to 180ºC/200ºC fan assisted/350ºF. Wash the potatoes, prick them with a knife, then add to a lined baking sheet and pop them in the oven. Cook for one hour.
- While the potatoes are roasting, work on the mushrooms mixture. In a frying pan over a medium heat, melt the teaspoon of non-dairy margarine.
- Add the garlic and cook for one minute, then add the mushrooms. Sprinkle over the herbs and season with salt and black pepper. Cook for ten minutes, or until the liquid from the mushrooms has evaporated.
- Mix in the spinach at the end, it’ll only need a couple of minutes to wilt. Set the mixture aside once cooked.
- Once the potatoes are cooked, slice them in half and scoop out the flesh. Mash the potato together with a little soy milk. Mix the mushroom mixture through the mashed potato, then fill up the skins.
- Top with slices of tomato, if using, then return to the oven for 20-30 minutes.
This would be lovely served with sausages, boiled veggies or a simple green side salad.