Description
Hearty “stuffed sweet potatoes with spinach, mushroom, and feta” offer a delightful Mediterranean-inspired culinary journey. Nutrient-packed ingredients combine in a comforting meal you’ll savor with each wholesome, flavorful bite.
Ingredients
Scale
Main Ingredients:
- 4 medium sweet potatoes
- 8 ounces (226 grams) mushrooms, sliced (button or cremini work great)
- 4 cups fresh spinach
- ½ cup crumbled feta cheese
Aromatics and Seasonings:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning (optional)
Optional Toppings:
- Extra feta for garnish
- Fresh parsley
- Balsamic glaze or olive oil (for drizzling)
Instructions
- Prepare the sweet potatoes by thoroughly washing and puncturing with a fork. Arrange on a baking sheet and roast in a preheated 400F (200C) oven for 45-50 minutes until completely tender and easily pierced.
- While potatoes are roasting, warm olive oil in a large skillet over medium heat. Sauté diced onions until translucent and softened, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for 30 seconds, releasing its aromatic flavors. Immediately introduce sliced mushrooms and cook for 5-6 minutes until they develop a rich, golden-brown color and release their moisture.
- Incorporate fresh spinach into the mushroom mixture, stirring continuously until the leaves wilt and reduce in volume, about 2-3 minutes. Season the filling generously with salt, black pepper, and dried thyme, ensuring even distribution of herbs and spices.
- Remove sweet potatoes from the oven and allow them to cool slightly. Carefully slice each potato lengthwise, using a fork to gently create a soft, fluffy interior space for the vegetable filling.
- Generously fill each potato with the mushroom-spinach mixture, ensuring an even distribution. Crumble feta cheese over the top, allowing it to slightly melt from the residual heat.
- Optional: Enhance the presentation by garnishing with additional feta, chopped fresh parsley, or a delicate drizzle of balsamic glaze for an elegant finishing touch.
Notes
- Swap sweet potatoes for other roasted vegetables like butternut squash or acorn squash to create delightful variations and keep the dish exciting.
- Customize the filling with alternative proteins such as crispy tofu, chickpeas, or black beans for vegetarian and vegan adaptations.
- Choose fresh, firm mushrooms like cremini or shiitake for deeper umami flavor and better texture during sautéing.
- Prevent soggy spinach by thoroughly drying leaves after washing and adding them to the pan at the last moment to maintain crisp texture and vibrant color.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg