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?
2 medium sized potatoes
1 onion, diced
500 grams mushrooms, 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)
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.