🥔✨ Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Ingredients:
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4 medium sweet potatoes
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2 tbsp olive oil (divided)
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1 small onion, finely chopped
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2 cloves garlic, minced
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8 oz (225g) mushrooms, sliced
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3 cups fresh spinach leaves
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½ cup cream cheese (or Greek yogurt for lighter option)
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¼ cup grated Parmesan cheese (optional)
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½ tsp dried thyme (or Italian seasoning)
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Salt & black pepper to taste
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Fresh parsley (for garnish)
Instructions:
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Bake the sweet potatoes
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Preheat oven to 400°F (200°C).
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Wash sweet potatoes, prick with a fork, rub with a little olive oil, and bake for 45–55 minutes, until tender.
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Prepare the creamy filling
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Heat 1 tbsp olive oil in a skillet over medium heat.
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Add onions and cook until soft (about 3 minutes).
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Stir in garlic and mushrooms, cook until mushrooms release moisture and turn golden (5–6 minutes).
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Add spinach and cook until wilted.
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Stir in cream cheese, Parmesan, thyme, salt, and pepper. Mix until creamy and smooth.
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Stuff the potatoes
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Once baked, carefully slice the sweet potatoes open lengthwise.
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Fluff the inside slightly with a fork.
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Spoon the creamy mushroom-spinach mixture inside each potato.
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Serve
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Garnish with fresh parsley and extra Parmesan if desired.
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Serve warm as a hearty vegetarian main or a side dish.
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❓Q&A Section
Q: Can I make this vegan?
A: Yes! Use vegan cream cheese or cashew cream and skip Parmesan (or use nutritional yeast).
Q: Can I prepare this ahead of time?
A: Bake the sweet potatoes and make the filling separately. When ready to serve, reheat potatoes, stuff with filling, and warm in oven for 10 minutes.
Q: What protein can I add?
A: Add grilled chicken, turkey, or chickpeas for extra protein.
Q: Can I use white potatoes instead of sweet potatoes?
A: Yes! The recipe works well with russet or Yukon gold potatoes, but the flavor will be less sweet.
Q: What’s the best way to store leftovers?
A: Store stuffed potatoes in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave.