Garlic and Mushroom Stuffed Potatoes

This is a recipe for stuffed jacket potatoes, with mushrooms, spring onions and garlic and herb vegan cream cheese.

Yield; Two servings Cook time; 1 hour 45 minutes

You’ll need;

  1. Two medium sized potatoes, washed
  2. 140g chestnut mushrooms, chopped
  3. Three spring onions, sliced
  4. Two cloves of garlic, minced
  5. Two tablespoons of vegan margarine
  6. 80g of vegan cream cheese (I used Sheese, you can get it from Holland and Barrett)
  7. Half a teaspoon of both parsley and tarragon
  8. Salt and black pepper to taste


  • Preheat the oven to 180ºC. Wash and prick the skin of the potatoes, bake for one hour and 30 minutes, turning half way through.
  • Heat a tablespoon of vegan margarine in a pan over a medium heat. Cook the garlic for one minute before adding the spring onions, mushrooms, cream cheese and herbs. Season with salt and black pepper.
  • The liquid released from the mushrooms will thin down the cream cheese and it’ll become a rich sauce. After around ten minutes the mushrooms should be cooked, remove them from the heat and set aside.
  • Remove the potatoes from the oven, slice them open and scoop out the cooked potato. Add a tablespoon of vegan margarine and mash the potato. Stir the mushrooms and cream cheese sauce through the mash and mix well.
  • Fill the potato skins with the mash, brush the top of each one with a little melted vegan margarine. Bake for a further 15 minutes before serving.

I served mine with a simple side salad, but you could serve them with pretty much anything.

Bye for now 🙂



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