Description
A delicious recipe for creamy mushroom and spinach stuffed sweet potatoes that is both nutritious and satisfying.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 8 ounces mushrooms, chopped
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork.
- Place them on a baking sheet and bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté the garlic and mushrooms until soft.
- Add fresh spinach and cook until wilted.
- Stir in cream cheese and Parmesan cheese until melted and well combined.
- Remove sweet potatoes from the oven, cut them open, and fill with the mushroom and spinach mixture.
- Return to the oven for an additional 10 minutes if desired.
Notes
- Serve hot for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Creamy Mushroom and Spinach Stuffed Sweet Potatoes