Description
Wholesome Mediterranean stuffed sweet potatoes filled with savory garlic mushrooms and spinach, finished with herbs and optional feta for a nourishing and flavorful meal.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 200°C (400°F). Wash and dry sweet potatoes, pierce with a fork, and place on a baking tray.
- Roast for 40–50 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add mushrooms and cook for 6–8 minutes until golden and tender.
- Add spinach and cook for 2–3 minutes until wilted.
- Stir in oregano, paprika, salt, and black pepper, then remove from heat.
- Add lemon juice and mix well.
- Slice roasted sweet potatoes open and fluff the insides with a fork.
- Spoon the mushroom-spinach mixture into each potato.
- Top with feta cheese (optional) and fresh parsley.
- Serve warm.
Notes
- Use cremini or portobello mushrooms for deeper flavor.
- Drain excess moisture if using frozen spinach.
- Omit feta or use plant-based cheese for a vegan version.
- Add chickpeas or lentils for extra protein.
- Enhance flavor with sun-dried tomatoes or olives.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in oven for best texture or microwave for convenience.
- Add tahini or yogurt sauce for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 280
- Sugar: 7g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
