Mushroom and Spinach Stuffed Sweet Potatoes Recipe

Introduction

These mushroom and spinach stuffed sweet potatoes make a comforting and nutritious meal that’s easy to prepare. With creamy cheese and savory vegetables, they’re perfect for a satisfying vegetarian dinner.

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, heat the 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 the 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 this into the vegetable and cheese filling, then spoon the mixture back into the sweet potato skins.
5. Step 5: Top the stuffed sweet potatoes with the remaining shredded cheese. Return to the oven and bake for another 10-15 minutes until heated through and the cheese is bubbly and golden.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the filling mixture.
• Use vegan cream cheese and dairy-free shredded cheese to make a vegan version.
• Try adding chopped nuts like walnuts or pecans for a crunchy texture.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can prepare the filling in advance and store it separately. Assemble and bake the stuffed sweet potatoes just before serving for best results.

Can I use other types of cheese?

Absolutely. Cheddar and mozzarella work well, but feel free to try gouda, provolone, or your favorite melting cheese for variation.

Mushroom and Spinach Stuffed Sweet Potatoes Recipe

---

★★★★★

4.5 from 113 reviews

• Author: Charlotte
• Total Time: 1 hour 10 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a delicious and healthy twist on baked sweet potatoes by filling them with a creamy mixture of sautéed mushrooms, fresh spinach, and cheeses. Perfect as a comforting vegetarian main or side dish, it combines wholesome ingredients and simple preparation for a flavorful meal.

---

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

Cheeses

• 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). Thoroughly wash the sweet potatoes and pierce them several times with a fork to allow steam to escape while baking. Place them directly on the oven rack and bake for 45-60 minutes until the potatoes are tender when pierced with a fork or skewer.
2. Sauté Vegetables: Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the diced mushrooms and cook for 5-7 minutes until they are golden brown. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
3. Prepare the Filling: Transfer the sautéed mushrooms, spinach, and garlic to a mixing bowl. Add the cream cheese and half of the shredded cheese, then season with salt and pepper to taste. Mix thoroughly to create a creamy filling.
4. Scoop Sweet Potatoes and Combine: Once the sweet potatoes are done baking and cool enough to handle, slice them lengthwise and carefully scoop out some of the flesh into the vegetable mixture. Stir gently to combine the sweet potato flesh with the vegetable and cheese filling.
5. Stuff and Bake Again: Spoon the filling back into the sweet potato skins, dividing evenly. Top each stuffed potato with the remaining shredded cheese. Place the stuffed sweet potatoes on a baking sheet and bake for an additional 10-15 minutes at 400°F (200°C), or until the cheese is melted, bubbly, and slightly golden.

Notes

• You can use either mozzarella or cheddar cheese depending on your preference.
• For a vegan version, substitute cream cheese and shredded cheese with plant-based alternatives.
• Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To save time, sweet potatoes can be cooked in the microwave for 8-10 minutes instead of baking, but baking enhances flavor and texture.
• Adjust salt and pepper according to taste; adding herbs like thyme or rosemary can add extra flavor.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: stuffed sweet potatoes, mushroom and spinach stuffed potatoes, baked sweet potatoes, vegetarian stuffed potatoes, creamy vegetable stuffed sweet potatoes