Amazing Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Introduction

These creamy mushroom and spinach stuffed sweet potatoes make a delicious and comforting meal that’s both nutritious and flavorful. Soft roasted sweet potatoes are filled with a savory mix of sautéed vegetables and melted cheese, perfect for a wholesome dinner or satisfying lunch.

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 them directly on the oven rack for 45-60 minutes until they are tender when pierced with a fork.
2. Step 2: While the potatoes bake, heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1 minute, then add the diced mushrooms. Cook, stirring occasionally, until the mushrooms turn golden brown, about 5-7 minutes. Add the fresh spinach and cook until wilted.
3. Step 3: In a mixing bowl, combine the sautéed mushrooms, spinach, and garlic with the cream cheese and half of the shredded cheese. Season with salt and pepper to taste, mixing until smooth and well combined.
4. Step 4: Once the sweet potatoes are done baking, slice them open lengthwise. Carefully scoop out some of the flesh, leaving a small border to hold the filling. Mix the scooped-out sweet potato flesh into the vegetable and cheese filling.
5. Step 5: Spoon the filling back into the sweet potato skins. Top with the remaining shredded cheese. Return the stuffed potatoes to the oven and bake for another 10-15 minutes, until heated through and the cheese is melted and bubbly.

Tips & Variations

• For extra richness, add a splash of heavy cream or a sprinkle of Parmesan cheese to the filling.
• Try swapping mushrooms for caramelized onions or roasted bell peppers for a different flavor profile.
• Use goat cheese instead of cream cheese for a tangier stuffing.
• To make it vegan, substitute cream cheese and shredded cheese with plant-based alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the best texture and flavor. Avoid microwaving if possible, as it can make the sweet potatoes overly soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed sweet potatoes ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator. Bake and stuff the sweet potatoes just before serving for the freshest taste.

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the spinach to remove excess moisture before adding it to the filling. This will help prevent a soggy texture.

Amazing Creamy Mushroom and Spinach Stuffed Sweet Potatoes Recipe

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4.8 from 139 reviews

This recipe features tender baked sweet potatoes stuffed with a creamy mixture of sautéed mushrooms, spinach, garlic, and cheese. It’s a comforting and nutritious vegetarian dish perfect as a hearty side or light main course.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 15 minutes to 1 hour 30 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

Dairy

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

Seasoning

• Salt and pepper to taste

Instructions

1. Preheat and bake sweet potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them with a fork to allow steam to escape. Place them directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
2. Sauté garlic, mushrooms, and spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the diced mushrooms and cook for 5-7 minutes until they turn golden brown. Stir in the fresh spinach and cook until wilted.
3. Mix vegetable filling: Transfer the sautéed vegetables into a mixing bowl. Add the cream cheese and half of the shredded cheese. Season with salt and pepper and combine thoroughly to create a creamy filling.
4. Prepare sweet potato shells: Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Scoop out some of the flesh from the inside to make room for the filling and add the scooped sweet potato flesh to the vegetable mixture to mix in.
5. Stuff and bake: Fill the sweet potato skins with the creamy vegetable mixture. Top with the remaining shredded cheese. Place back in the oven and bake for an additional 10-15 minutes until the filling is heated through and the cheese topping is bubbly and slightly golden.

Notes

• You can substitute cream cheese with Greek yogurt for a lighter version, though the texture will differ.
• For a vegan option, use dairy-free cream cheese and cheese alternatives.
• The mushrooms can be swapped for other vegetables like zucchini or bell peppers based on preference.
• Make sure to poke holes in the sweet potatoes before baking to prevent them from bursting.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain texture.

Keywords: stuffed sweet potatoes, creamy mushroom spinach filling, baked sweet potatoes, vegetarian main dish