Mushroom Spinach Stuffed Sweet Potatoes
, 55 min, Serves 4 (halves)
Roasted sweet potato halves fluffed and filled with garlicky sautéed mushrooms and spinach, topped with feta.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a baking sheet with parchment paper | ||||||
| 2 medium sweet potatoes, washed and halved lengthwise | Rub potatoes with oil & salt | Roast cut-side down 400°F / 200°C, 35-40 min | Fluff potato flesh, spoon in filling | Top with cheese, bake 5 min | Sprinkle nuts, serve warm | |
| 1 tbsp olive oil (for the potatoes) | ||||||
| 1/4 tsp salt (for the potatoes) | ||||||
| 1 tbsp olive oil (for the mushrooms) | Brown mushrooms in oil, 5-6 min | Stir in garlic, seasoning, spinach, salt, pepper | Sauté 1-2 min until wilted | |||
| 225 g cremini or white button mushrooms, sliced | ||||||
| 2 cloves garlic, minced | ||||||
| 1/2 tsp Italian seasoning | ||||||
| 90 g fresh baby spinach | ||||||
| 1/4 tsp salt (for the filling) | ||||||
| 1/4 tsp black pepper | ||||||
| 75 g crumbled feta or goat cheese | ||||||
| 2 tbsp pine nuts or chopped walnuts, toasted (optional) | ||||||
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