Description
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and satisfying vegetarian meal. The sweet potatoes are baked until tender and then filled with a creamy mixture of sautéed mushrooms, spinach, and cheeses, creating a flavorful and comforting dish.
Ingredients
Units
Scale
Main Ingredients:
- 2 medium sweet potatoes (about 300g each)
- 1 cup fresh spinach (30g)
- 1 cup diced mushrooms (150g, button or cremini)
- 2 cloves garlic, minced
- 4 oz cream cheese (113g)
- 1 cup shredded cheese (mozzarella or cheddar) (100g)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and bake the sweet potatoes until tender.
- Sauté vegetables: In a skillet, sauté garlic, mushrooms, and spinach until cooked.
- Combine filling: Mix sautéed vegetables with cream cheese and half of the shredded cheese.
- Fill sweet potatoes: Scoop out some sweet potato flesh, mix with filling, and return to skins.
- Bake: Top with remaining cheese and bake until heated through and bubbly.
Notes
- You can add cooked protein like chicken or tofu to the filling for added protein.
- Experiment with different cheeses for varied flavors.
Nutrition
- Serving Size: 1 potato
- Calories: Estimated 400 kcal
- Sugar: Estimated 5 g
- Sodium: Estimated 450 mg
- Fat: Estimated 20 g
- Saturated Fat: Estimated 10 g
- Unsaturated Fat: Estimated 8 g
- Trans Fat: 0 g
- Carbohydrates: Estimated 35 g
- Fiber: Estimated 6 g
- Protein: Estimated 15 g
- Cholesterol: Estimated 50 mg