Mushroom Stuffed Potatoes

By the GetYourMacros team · 10 September 2026

Hearty baked potatoes hollowed and filled with a savory mixture of sautéed mushrooms and soy protein.

• Time 15 min
• Course Main course
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 250 g Potatoes
• 40 g Textured soy protein
• 150 g Mushrooms
• Fresh parsley to taste
• Garlic to taste
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Scrub the potatoes and boil them whole in salted water for about 20 minutes until tender but not falling apart.
2. Rehydrate the textured soy protein in hot vegetable broth for 10 minutes, then squeeze out the excess liquid.
3. Clean and slice the mushrooms, then sauté them in a pan with the garlic and half the olive oil until golden.
4. Add the rehydrated soy protein to the mushrooms and cook for another 5 minutes, seasoning with salt and pepper.
5. Cut the boiled potatoes in half lengthwise and scoop out part of the flesh to create a hollow space.
6. Mix the scooped potato flesh with the mushroom and soy mixture, adding fresh chopped parsley.
7. Stuff the potato shells with the filling, drizzle with the remaining oil, and bake at 200°C for 10-15 minutes.
8. Serve the stuffed potatoes hot, garnished with extra fresh parsley.

Tips

• Use the leftover potato skins as crispy appetizers if you decide to make a mash instead.
• These potatoes reheat perfectly in the microwave for a quick meal-prep lunch.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.