Description
This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe features tender baked sweet potatoes filled with a savory mixture of sautéed mushrooms, garlic, and spinach combined with creamy cheese. Topped with melted mozzarella or cheddar, this dish offers a comforting, nutritious, and flavorful vegetarian meal perfect for lunch or dinner.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (about 300g each)
- 1 cup fresh spinach (30g)
- 1 cup diced mushrooms (150g, button or cremini)
- 2 cloves garlic, minced
Dairy
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
Other
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes evenly around them with a fork. Place them directly on the oven rack and bake for 45-60 minutes until the flesh is tender and easily pierced with a fork.
- Sauté Vegetables: While the potatoes bake, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until aromatic. Then add the diced mushrooms and cook for 5-7 minutes, stirring occasionally until they turn golden brown. Add the fresh spinach and cook just until wilted, about 1-2 minutes.
- Prepare the Filling: Transfer the sautéed vegetables to a mixing bowl. Add the cream cheese and half of the shredded cheese, combining everything thoroughly. Season the mixture with salt and pepper to taste.
- Stuff Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Carefully scoop out some of the potato flesh and add it to the vegetable and cheese mixture. Stir to combine, then spoon the filling evenly back into the sweet potato skins.
- Final Bake: Top the stuffed sweet potatoes with the remaining shredded cheese. Place them back on a baking sheet and bake for another 10-15 minutes until the cheese is melted, bubbly, and slightly golden. Remove from the oven and serve warm.
Notes
- You can substitute cream cheese with ricotta for a lighter filling.
- Feel free to use other mushrooms such as shiitake or portobello for more flavor.
- For a spicier kick, add red pepper flakes when sautéing garlic.
- This dish can be prepared in advance; assemble before the final bake and refrigerate.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
Keywords: stuffed sweet potatoes, mushroom and spinach, creamy filling, baked sweet potatoes, vegetarian dinner, healthy comfort food