Description
Delightful and nutritious sweet potatoes stuffed with creamy mushrooms and spinach, perfect for a cozy dinner or hearty lunch.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chopped herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté garlic and mushrooms until softened.
- Add spinach and cook until wilted.
- Stir in cream cheese and Parmesan cheese until creamy.
- Once sweet potatoes are done, cut them in half and scoop out some flesh to create space for the filling.
- Mix the sweet potato flesh with the creamy mushroom-spinach mixture.
- Spoon the filling back into the sweet potato halves.
- Return to the oven for an additional 10-15 minutes.
- Serve hot, garnished with herbs if desired.
Notes
Feel free to add more vegetables or spices to the filling. For extra flavor, consider adding cooked bacon or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg