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Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 66 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian, Gluten Free

Description

Enjoy a wholesome and comforting meal with these Creamy Mushroom and Spinach Stuffed Sweet Potatoes. Baked to tender perfection and filled with a savory blend of sautéed mushrooms, fresh spinach, and creamy cheeses, this dish is perfect as a main course or a hearty side. It’s vegetarian, gluten-free, and packed with flavor and nutrients.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes

Filling

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, sliced
  • 4 cups fresh spinach
  • ½ cup cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Garnish (Optional)

  • Fresh thyme or chopped parsley

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape during baking. Arrange them on a baking sheet and bake for 45 to 50 minutes until they are fork-tender and fully cooked through.
  2. Sauté Onions and Garlic: While the sweet potatoes bake, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
  3. Cook Mushrooms: Add the sliced mushrooms to the skillet and sauté for 6 to 8 minutes until they are browned and most of their moisture has evaporated. This ensures a rich, concentrated flavor for the filling.
  4. Wilt Spinach and Add Cheeses: Stir in the fresh spinach and cook for about 2 minutes until wilted. Reduce the heat to low, then mix in the softened cream cheese and grated Parmesan until the mixture is creamy and well combined. Season with salt and black pepper to taste.
  5. Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly until manageable. Slice each potato lengthwise down the center, then gently mash the interior with a fork to create a cavity for the filling.
  6. Stuff and Garnish: Spoon the creamy mushroom and spinach mixture into each sweet potato, ensuring an even distribution. Garnish with fresh thyme or chopped parsley if desired. Serve warm for a satisfying meal.

Notes

  • For a vegan option, substitute dairy-free cream cheese and omit the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor.
  • This recipe works well both as a main dish or as a filling, hearty side to accompany your meal.
  • You can prepare the filling in advance and store it refrigerated for up to 2 days.
  • Leftover stuffed sweet potatoes store well in an airtight container in the fridge for up to 3 days and reheat nicely in the oven or microwave.

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