Ingredients
2 - 4 Russet potatoes
Olive Oil
Salt/Pepp
1 - 2 containers or Baby Portobello Mushrooms
2 Tbsp Worcestershire sauce*
2 Tbsp Steak Seasoning**
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
BBQ Sauce*
Kitehill Sour Cream
Violife Cheddar Shreds
Earth Balance Spread
Green Onions
Turn oven on to 425º.
Potato Prep: Wash and dry your potatoes. Poke with a fork all over, then rub with olive oil, sprinkle with salt, and put them on a baking sheet. Once your oven is ready put the potatoes in for 45 mins or until they are cooked all the way through.
While your potatoes are cooking you can begin to get your mushrooms ready. Wash and pat dry your mushrooms. Remove the stems and chop them up. In a large bowl combine your mushrooms with 2 tbsp olive oil, salt, pepper, Worcestershire sauce, steak seasoning, onion powder, garlic powder. Now toss them around until fully coated. Place your mushrooms on a non-stick baking sheet. Add your mushrooms in the oven with your potatoes for the last 10 minutes. (Don’t clean out your mushroom bowl just yet! Keep it on the counter, you’ll need it later.) Once your mushrooms are done add them back into your mixing bowl. Now toss your mushrooms in BBQ sauce.
Now it’s time to plate your potatoes! Crack those babies open and add all the yummy toppings: butter, sour cream, cheese, bbq mushrooms, and top with green onions.
Enjoy!
*Whole foods has a 365 brand Worcestershire sauce and bbq sauce that are vegan!
**For the steak seasoning I use the Kirkland brand seasoning from Costco.
