Description
These stuffed sweet potatoes are a hearty and wholesome vegetarian dish featuring a savory mix of spinach, mushrooms, and melted mozzarella cheese. Easy to prepare and perfect for weeknights or meal prep.
Ingredients
- 4 medium sweet potatoes
- 4 cups baby spinach
- 2 cups sliced mushrooms (cremini or button)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes clean and slice them in half lengthwise. Place cut-side down on a baking sheet lined with parchment paper.
- Roast for 30–40 minutes until tender and easily pierced with a fork.
- Meanwhile, heat olive oil in a pan over medium heat. Sauté the garlic until fragrant.
- Add mushrooms and cook until they begin to brown. Add spinach and cook until wilted. Season with salt and pepper.
- When potatoes are done, flip them over and scoop out a small portion of the center to create a well.
- Fill each potato with the spinach-mushroom mixture and top with shredded mozzarella cheese.
- Return to the oven for 5–7 minutes until cheese is melted and bubbly.
- Let cool slightly before serving warm.
Notes
- Add cooked quinoa or chickpeas to the filling for extra protein.
- Use vegan cheese or nutritional yeast for a vegan version.
- Substitute kale for spinach if desired.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven at 350°F for best texture.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 280
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
