Creamy Mushroom Stuffed Sweet Potatoes
A hearty and satisfying dish featuring roasted sweet potatoes filled with a creamy mixture of mushrooms and spinach.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup shredded cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and bake for about 45-60 minutes or until tender.
- Heat olive oil in a pan over medium heat. Add chopped mushrooms and sauté until they are golden brown.
- Add fresh spinach to the pan and cook until wilted.
- Lower the heat and mix in the cream cheese until creamy. Season with salt, pepper, and garlic powder to taste.
- Cut the baked sweet potatoes in half and scoop out a little of the flesh, leaving some to maintain their shape.
- Mix the scooped sweet potato with the creamy mushroom and spinach mixture.
- Stuff the sweet potato halves with the filling and top with shredded cheese if using.
- Return to the oven for an additional 10-15 minutes until everything is heated through and cheese is melted.
- Serve warm and enjoy!
Notes
Use firm mushrooms and do not skip the garlic powder for depth of flavor. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/creamy-mushroom-stuffed-sweet-potatoes/