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Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delicious recipe features creamy mushroom and spinach stuffed sweet potatoes, combining the natural sweetness of baked sweet potatoes with a savory, cheesy filling. Perfect as a comforting vegetarian meal that’s easy to prepare and full of flavor.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes

Filling

  • 1 tablespoon olive oil
  • 1 cup mushrooms, diced
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and poke holes in them using a fork to allow steam to escape during baking.
  3. Bake Sweet Potatoes: Place the sweet potatoes on a baking sheet and bake for 45-60 minutes until they are tender and easily pierced with a fork.
  4. Cook Mushrooms: While the potatoes are baking, heat olive oil in a skillet over medium heat. Add diced mushrooms and cook for 5-7 minutes until soft and browned.
  5. Cook Spinach: Add chopped spinach to the skillet with mushrooms and cook until the spinach wilts, stirring occasionally.
  6. Make Filling: Remove the skillet from heat and stir in cream cheese, grated Parmesan cheese, garlic powder, salt, and pepper until the mixture is creamy and well combined.
  7. Prepare Potatoes for Stuffing: Once baked, slice each sweet potato open lengthwise and fluff the insides gently with a fork to create space for the filling.
  8. Stuff Potatoes: Spoon the creamy mushroom and spinach mixture into each opened sweet potato evenly.
  9. Serve: Serve the stuffed sweet potatoes warm and enjoy this hearty, vegetarian-friendly dish.

Notes

  • You can substitute cream cheese with Greek yogurt for a lighter filling.
  • For a vegan version, use vegan cream cheese and nutritional yeast instead of Parmesan.
  • Adding a sprinkle of red pepper flakes enhances the flavor with some heat.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://slsrecipes.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes-recipe-2/