Description
Hearty stuffed sweet potatoes with spinach, mushroom, and feta deliver Mediterranean comfort with robust vegetarian flavors. Savory mushrooms, creamy feta, and nutrient-packed spinach create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 medium sweet potatoes
- 1 cup (225 grams / 8 ounces) fresh spinach
- 1 cup (100 grams / 3.5 ounces) mushrooms, sliced
- 1/2 cup (75 grams / 2.6 ounces) crumbled feta cheese
Flavor Enhancers:
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Garnish (Optional):
- Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C), preparing a baking sheet for the sweet potatoes.
- Thoroughly cleanse sweet potatoes, then puncture their skin multiple times with a fork to allow steam release during roasting.
- Position sweet potatoes on the baking sheet and roast for 45-50 minutes until they become completely tender and easily pierced with a knife.
- While potatoes are roasting, warm olive oil in a skillet over medium heat until it shimmers.
- Add minced garlic to the hot oil and sauté for 30-45 seconds until its aroma becomes fragrant and intense.
- Introduce sliced mushrooms to the skillet, cooking until they release their moisture and develop a rich, golden-brown exterior.
- Gently fold fresh spinach into the mushroom mixture, allowing it to wilt and integrate with the other ingredients.
- Season the vegetable mixture with salt and freshly ground black pepper, adjusting to taste.
- Remove roasted sweet potatoes from the oven and carefully slice them lengthwise using a sharp knife.
- Delicately fluff the inner potato flesh with a fork to create a light, airy texture.
- Generously fill each potato with the prepared spinach and mushroom mixture.
- Crumble feta cheese over the top, distributing it evenly across the stuffed potatoes.
- Optional: Garnish with chopped fresh parsley and drizzle with a small amount of olive oil for additional flavor.
Notes
- Swap regular feta for dairy-free alternatives like nutritional yeast or vegan cheese crumbles to make the recipe completely plant-based.
- Choose organic sweet potatoes with smooth, firm skin to ensure maximum nutrient retention and best roasting results.
- Slice mushrooms uniformly for even cooking and consistent texture throughout the filling.
- Pat spinach leaves dry after washing to prevent excess moisture from making the potato filling soggy and ensuring better absorption of garlic and seasoning flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 238 kcal
- Sugar: 7 g
- Sodium: 256 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 16 mg