Go Back
Mushroom Spinach Stuffed Sweet Potatoes featured in a delicious and healthy recipe article.

Mushroom Spinach Stuffed Sweet Potatoes

These Mushroom Spinach Stuffed Sweet Potatoes are a comforting and nutritious meal, perfect for a weeknight dinner or satisfying lunch. Fluffy sweet potatoes are filled with earthy mushrooms and vibrant spinach, creating a savory and flavorful dish that's surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes
  • 1 tablespoon olive oil for sweet potatoes
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon olive oil for filling
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1/4 cup vegetable broth
  • 2 tablespoons grated Parmesan cheese optional
  • 1 tablespoon balsamic vinegar
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes optional
  • Feta cheese optional, for topping
  • Fresh parsley, chopped optional, for topping
  • Toasted pine nuts optional, for topping
  • Greek yogurt or sour cream optional, for topping

Equipment

  • Oven
  • Fork
  • Baking sheet (optional)
  • Large Skillet
  • Knife
  • Cutting board
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes and pat them dry.
  3. Prick the sweet potatoes several times with a fork.
  4. Rub the sweet potatoes with olive oil and sprinkle with salt and pepper.
  5. Place the sweet potatoes directly on the oven rack or on a baking sheet.
  6. Bake for 45-60 minutes, or until they are easily pierced with a fork.
  7. While the sweet potatoes are baking, prepare the filling.
  8. Heat olive oil in a large skillet over medium heat.
  9. Add the sliced mushrooms and sauté until they are browned and softened, about 8-10 minutes.
  10. Add the minced garlic and cook for another minute until fragrant.
  11. Add the spinach and vegetable broth to the skillet.
  12. Cook until the spinach is wilted, about 2-3 minutes.
  13. Stir in the Parmesan cheese (if using), balsamic vinegar, salt, pepper, and red pepper flakes (if using).
  14. Remove from heat.
  15. Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
  16. Cut each sweet potato lengthwise, being careful not to cut all the way through.
  17. Gently fluff the inside of the sweet potato with a fork.
  18. Spoon the mushroom spinach filling into the sweet potatoes.
  19. Top with your favorite toppings, such as crumbled feta cheese, chopped fresh parsley, or toasted pine nuts.
  20. Serve immediately and enjoy!

Notes

You can bake the sweet potatoes ahead of time and store them in the refrigerator for up to 3 days. You can also prepare the mushroom spinach filling in advance and store it separately. When you're ready to assemble the stuffed sweet potatoes, simply reheat the filling and spoon it into the baked sweet potatoes. Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven until heated through. For variations, add cooked quinoa, chickpeas, or lentils to the filling for extra protein. Spice it up with cayenne pepper or hot sauce. Experiment with different cheeses like goat cheese or mozzarella. Add toasted walnuts or pecans for a nutty flavor. Get creative with toppings like pesto, tahini sauce, or everything bagel seasoning.