Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes make a hearty and healthy vegetarian meal. This comforting recipe features roasted sweet potatoes filled with a creamy, savory mixture of sautéed mushrooms, garlic, spinach, and cheese. Ideal for dinner or a side dish, it’s both delicious and nourishing.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
8 ounces mushrooms, sliced
2 cloves garlic, minced
4 cups fresh spinach
4 ounces cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F. Scrub sweet potatoes, prick with a fork, and roast on a baking sheet for 45 minutes or until fork-tender.
2. In a skillet over medium heat, heat olive oil and add sliced mushrooms. Cook until mushrooms release moisture and brown.
3. Add minced garlic and sauté for another minute. Stir in fresh spinach and cook until wilted.
4. Reduce heat and add cream cheese, stirring until fully melted and combined with the mushrooms and spinach.
5. Stir in Parmesan cheese, salt, and pepper. Set aside.
6. Once sweet potatoes are cool enough to handle, slice open and fluff the insides with a fork.
7. Fill each sweet potato generously with the creamy mushroom and spinach mixture.
8. Serve warm, optionally garnished with extra Parmesan or fresh herbs.
Notes
These stuffed sweet potatoes reheat beautifully for lunch the next day.
Feel free to swap the spinach with kale for a more robust texture.
Use any mushrooms you have on hand, including wild varieties for depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting & Sautéing
- Cuisine: Vegetarian Comfort
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 310
- Sugar: 9g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg