Stuffed Baked Potatoes with spinach and mushrooms – Seven Barrels

Ingredients

• 4 russet potatoes
• 1 tbsp White Truffle Extra Virgin Olive Oil
• 2 cloves garlic , finely chopped
• 4 cups cremini mushrooms , chopped
• pinch salt
• 1 tbsp butter
• 1 tbsp elderberry balsamic vinegar
• 1 tbsp lemon juice
• 4 cups baby spinach (approx. 2 handfuls)