Description
A wholesome and nutritious dish combining earthy mushrooms and spinach in sweet potatoes.
Ingredients
Scale
- 2 large sweet potatoes, scrubbed
- Pinch of salt
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 200g (7 oz) mushrooms, sliced (cremini or button)
- 150g (5 oz) fresh spinach
- 100g (3.5 oz) cream cheese
- 50g (1.75 oz) grated Parmesan cheese
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-60 minutes until soft.
- In a skillet, heat some oil over medium heat. Add the onion and garlic, sautéing until soft.
- Add the mushrooms and cook until browned.
- Stir in the spinach and cook until wilted.
- Remove from heat and mix in the cream cheese and Parmesan until combined.
- Once the sweet potatoes are done, cut them in half lengthwise and scoop out some flesh.
- Mix the scooped sweet potato flesh into the mushroom-spinach mixture, then spoon it back into the sweet potato skins.
- Return to the oven for an additional 10-15 minutes.
- Serve warm.
Notes
Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 40mg
Keywords: stuffed sweet potatoes, vegetarian recipe, healthy meal