Onion and Mushroom Stuffed Potato with Garlic ‘Butter’

Apparently everyone is an aspiring vegan these days, even committed carnivores are having at least one vegan or vegetarian day a week. And I want to help, which is why I made this baked potato stuffed with onions and mushrooms while I ate my beef and chicken sandwich (kidding. kind of.).

This baked potato is not just any baked potato. It’s a gluten free, plant based, vegan, low calorie caramelized onion and mushroom fest. Did I mention it doesn’t taste like cardboard either?

Ingredients:
2 medium sized potatoes
500 grams mushrooms, diced
1 onion, diced
1 head of garlic, whole
2 cloves of garlic, minced
1 Tablespoon oil (optional)
1 teaspoon dried herbs of choice
Salt and pepper, to taste
Fresh oregano (optional)
1 Tablespoon sweet soy sauce (optional)

Directions:

Scrub the potatoes and stab them several times with a fork. That’s for steam to escape, otherwise you risk a potato explosion in your oven.

Rub the potatoes with a little oil and salt and bake for about an hour at 180 c. Don\’t forget to put a head of garlic drizzled with a little oil.

Meanwhile saute onions until they are as dark as you like (anything from golden yellow to deep caramel brown- depends on how patient you are). Add minced garlic and mushrooms and season with salt, pepper and anything else you like. I added a little oregano and soy sauce.

When the potatoes are done wait a second and carefully slice one open (don’t cut in half). Just look at that lovely steam coming out!

Remember the garlic head you roasted along with the potatoes? Squeeze out a couple of golden cloves and use a butter knife to rub them into a creamy paste inside the potato.

Now spoon a generous amount of onion and mushroom mixture into the baked potato.

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Onion and Mushroom Stuffed Potato with Garlic 'Butter'

Ingredients

• 2 medium sized potatoes
• 500 grams mushrooms diced
• 1 onion diced
• 1 head of garlic whole
• 2 cloves of garlic minced
• 1 Tablespoon oil optional
• 1 teaspoon dried herbs of choice
• Salt and pepper to taste
• Fresh oregano optional
• 1 Tablespoon sweet soy sauce optional

Instructions

1. Scrub the potatoes and stab them several times with a fork. That's for steam to escape, otherwise you risk a potato explosion in your oven.
2. Rub the potatoes with a little oil and salt and bake for about an hour at 180 c. Don't forget to put a head of garlic drizzled with a little oil.
3. Meanwhile saute onions until they are as dark as you like (anything from golden yellow to deep caramel brown- depends on how patient you are). Add minced garlic and mushrooms and season with salt, pepper and anything else you like. I added a little oregano and soy sauce.
4. When the potatoes are done wait a second and carefully slice one open (don't cut in half). Just look at that lovely steam coming out!
5. Remember the garlic head you roasted along with the potatoes? Squeeze out a couple of golden cloves and use a butter knife to rub them into a creamy paste inside the potato.
6. Now spoon a generous amount of onion and mushroom mixture into the baked potato.