Description
Delicious and nutritious creamy mushroom and spinach stuffed sweet potatoes, perfect as a vegetarian and gluten-free main course. This recipe features roasted sweet potatoes filled with a savory mixture of sautéed mushrooms, spinach, Greek yogurt, and Parmesan cheese, seasoned with nutmeg and spices for a rich and comforting meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
Filling
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 3 cups baby spinach
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
Optional Toppings
- Chopped parsley
- Extra Parmesan cheese
- Red pepper flakes
Instructions
- Preheat and Bake Sweet Potatoes. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape while baking. Arrange them on a baking sheet and bake for 45 to 50 minutes, or until they are tender when pierced with a fork.
- Sauté Aromatics. While the sweet potatoes bake, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook Mushrooms and Spinach. Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally until they turn golden brown and release their moisture. Stir in the baby spinach and cook until wilted, about 2 minutes.
- Prepare the Filling. Remove the skillet from heat and stir in the plain Greek yogurt (or sour cream), grated Parmesan cheese, nutmeg, salt, and black pepper. Mix well to combine into a creamy filling.
- Stuff the Sweet Potatoes. Once the baked sweet potatoes are cool enough to handle, slice each one open lengthwise and gently fluff the insides with a fork to create space. Spoon the creamy mushroom and spinach mixture evenly into each sweet potato.
- Serve. Garnish with optional toppings like chopped parsley, extra Parmesan cheese, or red pepper flakes if desired. Serve the stuffed sweet potatoes warm for a comforting and hearty meal.
Notes
- For a vegan version, substitute dairy-free yogurt and vegan Parmesan cheese.
- Add cooked quinoa or lentils to the filling to boost the protein content.
- Sweet potatoes can be baked ahead and reheated for convenience.
- Adjust seasoning to taste, especially salt and pepper.
