Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Introduction

This creamy mushroom and spinach stuffed sweet potato recipe is a comforting and nutritious meal perfect for any night of the week. Tender baked sweet potatoes filled with a savory blend of sautéed mushrooms, spinach, and creamy cheeses make for a satisfying vegetarian dish.

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

1. Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork. Bake directly on the oven rack for 45-60 minutes until tender.
2. Step 2: In a skillet over medium heat, add olive oil. Sauté the minced garlic for 1 minute, then add the diced mushrooms. Cook until golden brown, about 5-7 minutes. Stir in the fresh spinach and cook until wilted.
3. Step 3: In a mixing bowl, combine the sautéed vegetables with cream cheese and half of the shredded cheese. Season with salt and pepper to taste.
4. Step 4: Once the sweet potatoes are baked, slice them open lengthwise and carefully scoop out some of the flesh. Mix the scooped sweet potato into the vegetable and cheese filling.
5. Step 5: Stuff the sweet potato skins with the filling. Top each with the remaining shredded cheese. Return to the oven and bake for another 10-15 minutes until heated through and the cheese is bubbly.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a dash of nutmeg to the filling mixture.
• Substitute cream cheese with ricotta or goat cheese for a different creamy texture.
• Add cooked quinoa or chickpeas to the filling for added protein and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid drying out the potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the mushroom and spinach filling a day in advance and refrigerate it. When ready, scoop the sweet potatoes and combine with the chilled filling before baking.

Can I use frozen spinach instead of fresh?

Frozen spinach can be used, but be sure to thaw and squeeze out excess moisture before adding it to the sautéed mushrooms to prevent a watery filling.

Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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4.6 from 72 reviews

This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe features tender roasted sweet potatoes filled with a savory mixture of sautéed mushrooms, spinach, garlic, and creamy cheeses. It’s a comforting and nutritious vegetarian dish perfect for a hearty lunch or dinner.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 medium sweet potatoes (about 300g each)

Vegetable Filling

• 1 cup fresh spinach (30g)
• 1 cup diced mushrooms (150g, button or cremini)
• 2 cloves garlic, minced
• 2 tsp olive oil
• Salt and pepper to taste

Cheese Mixture

• 4 oz cream cheese (113g)
• 1 cup shredded cheese (mozzarella or cheddar) (100g)

Instructions

1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them using a fork. Place the sweet potatoes directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
2. Sauté Vegetables: While the sweet potatoes are baking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the diced mushrooms and cook until they turn golden brown, approximately 5-7 minutes. Stir in fresh spinach and cook until wilted, about 1-2 minutes more.
3. Prepare Filling: Remove the skillet from heat and transfer the sautéed vegetables into a mixing bowl. Add 4 ounces of cream cheese and half of the shredded cheese (approximately 50g). Mix well until combined and creamy. Season with salt and pepper to taste.
4. Stuff Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Carefully scoop out some of the flesh to create space for the filling, and add the scooped sweet potato flesh to the vegetable and cheese mixture. Mix thoroughly to combine.
5. Fill and Bake Again: Spoon the creamy vegetable and sweet potato mixture back into the sweet potato skins. Top each stuffed sweet potato with the remaining shredded cheese. Place them on a baking sheet and bake in the oven for another 10-15 minutes until heated through and the cheese on top is bubbly and slightly golden.

Notes

• For a vegan alternative, substitute cream cheese and shredded cheese with plant-based versions.
• You can add other vegetables such as bell peppers or onions to the filling for extra flavor.
• Use either button or cremini mushrooms according to your preference.
• Make sure the sweet potatoes are fully cooked before stuffing for best texture.
• Leftovers can be refrigerated and reheated in the oven to maintain crispness.

Keywords: stuffed sweet potatoes, creamy mushroom spinach, vegetarian dinner, baked sweet potatoes, healthy stuffed potatoes