Name: Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 Russet potatoes, washed and wiped with a paper towel; 3 tablespoons avocado oil; 8 oz mushrooms; 6 oz spinach, chopped; 1 shallot, minced; 3 cloves garlic, finely minced; ¼ teaspoon salt; ⅛ teaspoon red pepper flakes; ½ teaspoon cornstarch; ½ cup almond milk or other plant-based milk; 4 tablespoons vegan butter (such as Miyoko’s brand); 6 oz vegan mozzarella shreds; ¼ cup fresh chives, chopped

Jump to Recipe· 4.2 from 45 reviews

If you’re craving a comforting dish that perfectly balances hearty and wholesome flavors, you’ve got to try this Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe. It’s a soul-satisfying meal that transforms humble russet potatoes into fluffy, golden shells stuffed with a rich blend of sautéed mushrooms, spinach, and creamy vegan cheese. Every bite gives you that irresistible melted-cheese pull paired with the earthy umami of mushrooms, making it a plant-based masterpiece that feels indulgent but is totally nourishing. Whether you’re cooking for yourself during a cozy night in or impressing friends with a vegan-friendly option, this recipe is sure to become a favorite in your kitchen.

Ingredients You’ll Need

A deep dark pan filled with a mix of cooked dark green spinach leaves and sliced brown mushrooms with some small diced light brown onions scattered throughout. The spinach looks soft and slightly shiny, while the mushrooms are tender with a slightly darker edges. The pan is placed on a white marbled surface, and steam rises gently from the warm vegetables. The metal handle of the pan is visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity; every ingredient plays a vital role in layering the flavors and creating that perfect texture combination. From the tender russet potatoes to the luscious vegan cheese, each element contributes uniquely to the vibrant and satisfying character of the dish.

Russet potatoes: Perfect for baking because of their fluffy interior that soaks up all the delicious fillings.
Avocado oil: Adds richness and helps mushrooms and shallots sauté beautifully without overpowering them.
Mushrooms (8 oz): Bring earthy umami depth that makes the filling truly crave-worthy.
Chopped spinach (6 oz): Adds a fresh, vibrant pop of color and a gentle leafy texture.
Minced shallot: Provides a mild oniony sweetness to build the filling’s flavor base.
Cornstarch (½ teaspoon): Helps thicken the creamy plant-based sauce for the filling.
Almond milk (½ cup): Keeps the sauce soft and creamy without dairy.
Finely minced garlic (3 cloves): Injects a lovely aromatic intensity that makes the dish mouthwatering.
Salt (¼ teaspoon): Essential for seasoning and enhancing the natural flavors of all ingredients.
Red pepper flakes (⅛ teaspoon): Adds just the right touch of subtle heat to awaken your taste buds.
Vegan butter (4 tablespoons): Adds richness and helps create that luscious texture in the mushroom mixture.
Vegan Mozzarella shreds (6 oz): Melts beautifully to deliver that gooey, cheesy magic without animal products.
Fresh chives (¼ cup, chopped): Offers a crisp, oniony finish and a burst of green color as garnish.

How to Make Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Use a fork to poke a few holes in each russet potato to allow steam to escape as they bake. Rub the potatoes lightly with avocado oil, which helps create a delectably crispy skin. Place them directly on the oven rack or on a baking sheet and bake for about 45 to 60 minutes until tender. You’ll know they’re done when a fork slides in effortlessly and the skin crisps up nicely. This step is crucial because the fluffy interior provides the perfect base to hold all that wonderful filling.

Step 2: Prepare the Mushroom and Spinach Filling

While the potatoes bake, heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the minced shallot and garlic, cooking until fragrant and softened—about 2 minutes. Toss in the mushrooms and cook until they release their moisture and turn golden brown, roughly 7 to 8 minutes. Add the chopped spinach and cook until just wilted. This mixture is the heart of the filling, packing in flavor and texture that makes the Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe truly shine.

Step 3: Make the Creamy Sauce

In a small bowl, whisk together the cornstarch and almond milk until smooth. Pour this into the skillet with the mushrooms and spinach, stirring continuously. Add vegan butter, salt, and red pepper flakes, allowing the sauce to thicken gently and coat the vegetables beautifully. This creamy sauce is what creates the satisfying, luscious mouthfeel that elevates this dish beyond just a stuffed vegetable.

Step 4: Stuff the Potatoes and Add Cheese

Once your potatoes are cool enough to handle, slice each one open lengthwise and scoop out some of the interior to create space for the filling. Spoon a generous amount of the mushroom and spinach mixture into each potato shell. Don’t be shy; the more filling, the better! Top each one evenly with the vegan Mozzarella shreds. Pop the stuffed potatoes back into the oven for another 10 minutes or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Remove the potatoes from the oven and sprinkle with fresh, chopped chives for an herbaceous brightness. These tender, flavorful potatoes are now ready to enjoy in all their glory!

How to Serve Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe

A baked potato with a rough brown skin is placed on a white plate. The potato is split open and filled with a mix of sautéed spinach and sliced mushrooms that are dark green and brown. Melted white cheese drapes over the filling, with some drips running down the sides. Small pieces of chopped green chives and red chili flakes are sprinkled on top. A silver fork rests on the edge of the plate. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped chives or parsley add a wonderful pop of color and a subtle bite that balances the rich, creamy filling. A light drizzle of vegan sour cream or a sprinkle of smoked paprika also beautifully complements the dish and invites your taste buds to dance.

Side Dishes

This baked potato is quite hearty on its own, but pairing it with a crisp, fresh salad or steamed seasonal veggies can create a wonderfully balanced meal. A side of roasted Brussels sprouts or a tangy kale salad with lemon vinaigrette harmonizes delightfully with the savory mushrooms and cheesy topping.

Creative Ways to Present

For a more elegant presentation, try halving the potatoes lengthwise and serving them on a wooden board with a scattering of microgreens. Alternatively, serve the filling separately as a warm mushroom and spinach salad alongside crispy potato wedges for an interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Allow your stuffed potatoes to cool completely before wrapping them tightly in foil or placing them in airtight containers. They keep well in the refrigerator for up to 3 days, allowing you to enjoy the Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe even after a busy day.

Freezing

This recipe freezes nicely if you want to prepare in bulk. Wrap each stuffing-filled potato individually in foil and place them in a freezer bag. When properly stored, they can last up to 2 months in the freezer without losing too much flavor or texture.

Reheating

To reheat, place the potato on a baking sheet in a 375°F (190°C) oven for approximately 15-20 minutes until warmed through and the cheese becomes melty again. Avoid microwaving if possible, as the skin can get soggy and the filling may not reheat evenly.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes are ideal because of their fluffy texture after baking. However, you can experiment with Yukon Gold or sweet potatoes for a slightly different flavor and texture experience.

Is this recipe gluten-free?

Yes! This Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe is naturally gluten-free as long as you choose gluten-free vegan cheese and check your plant-based milk for any additives.

What vegan cheese brand do you recommend?

Miyoko’s vegan butter and mozzarella-style shreds are excellent options because they melt beautifully and have a rich, authentic flavor, but feel free to use your favorite brand.

Can I add other vegetables to the filling?

Absolutely! Diced bell peppers, caramelized onions, or even roasted corn would add delicious layers of flavor and texture to the filling.

How spicy is this dish?

The red pepper flakes add just a subtle warmth, not overpowering spice. You can adjust the amount to your preference or omit it entirely if you prefer a milder dish.

Final Thoughts

This Healthy Vegan Baked Potato Loaded with Mushrooms and Cheese Recipe is the kind of dish that brings comfort and delight together in every bite. It’s perfect for anyone looking to enjoy a wholesome, plant-based meal without compromising on flavor or texture. Give it a try and watch it become a go-to favorite for cozy dinners or casual gatherings with friends. Trust me, you’re going to love how satisfying and delicious this recipe truly is!