Description
A comforting and elegantly simple recipe featuring roasted sweet potatoes stuffed with a rich, creamy mushroom filling, combining savory flavors and wholesome ingredients for a nutritious vegetarian meal that’s perfect for any occasion.
Ingredients
Scale
Sweet Potatoes
- 4 medium-sized sweet potatoes
Mushroom Filling
- 2 cups cremini or button mushrooms, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 oz cream cheese or 1/2 cup cashew cream
- 2 tablespoons fresh parsley or thyme, chopped
- Salt and pepper, to taste
Optional Variations
- Shredded cheddar or mozzarella cheese (for cheesy twist)
- Spinach, kale, or bell peppers (for additional veggies)
- Cooked chickpeas or crumbled tofu (for protein boost)
- Red pepper flakes or hot sauce (for spicy kick)
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them several times with a fork. Place them on a baking sheet and roast for 45-60 minutes or until tender and easily pierced with a fork.
- Cook the Mushroom Filling: While the sweet potatoes are roasting, heat olive oil or butter in a skillet over medium heat. Add chopped onions and minced garlic, sautéing until soft and fragrant. Add chopped mushrooms and cook until they release their moisture and start to brown.
- Make it Creamy: Reduce heat to low and stir in cream cheese or your chosen creamy alternative. Mix well until the filling is creamy and coating the mushrooms evenly. Season with salt, pepper, and chopped fresh herbs.
- Stuff the Sweet Potatoes: Once the sweet potatoes are cooked and cool enough to handle, slice them lengthwise without cutting all the way through. Gently mash the inside with a fork to create a soft bed, then spoon the mushroom mixture generously into each sweet potato.
- Final Touch and Serve: Optional: You can return the stuffed potatoes to the oven for 5-10 minutes to warm through and slightly caramelize the tops. Serve immediately garnished with fresh herbs or a drizzle of olive oil.
Notes
- Choose medium sweet potatoes for even cooking and easier stuffing.
- Drain mushrooms well by cooking until moisture evaporates to avoid soggy filling.
- Use room temperature cream cheese for a smooth and silky texture.
- Season mushrooms while cooking and again after mixing for layered flavor.
- Customize herbs with thyme or rosemary for an earthy aroma that complements mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: creamy mushroom stuffed sweet potatoes, vegetarian stuffed sweet potatoes, baked sweet potatoes with mushroom filling, gluten free mushroom recipe, creamy mushroom sweet potato
