Creamy Mushroom Spinach Potatoes (Recipe for Printing)
Enjoy creamy mushrooms and spinach baked inside tender sweet potatoes, a warm dish perfect for spring or cozy dinners. Save & click.
# What You Need:
→ Produce
01 -
2 medium sweet potatoes (approximately 10.5 oz each)
02 -
1 cup fresh spinach (1 oz)
03 -
1 cup diced button or cremini mushrooms (5 oz)
04 -
2 cloves garlic, minced
→ Dairy
05 -
4 oz cream cheese
06 -
1 cup shredded mozzarella or cheddar cheese (3.5 oz)
→ Pantry
07 -
2 teaspoons olive oil
08 -
Salt and black pepper to taste
# How to Make It:
01 -
Preheat the oven to 400°F. Wash sweet potatoes thoroughly and pierce several times with a fork. Place directly on the oven rack and bake for 45 to 60 minutes until the flesh is soft.
02 -
Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute, then add diced mushrooms and cook until golden brown, approximately 5 to 7 minutes. Stir in fresh spinach and cook until wilted.
03 -
Transfer the sautéed vegetables to a bowl. Add cream cheese and half of the shredded cheese, mixing until the filling is smooth. Season with salt and black pepper.
04 -
When the sweet potatoes are tender, cut them open lengthwise. Scoop out a portion of the flesh and mix into the prepared vegetable filling. Spoon mixture back into the sweet potato skins.
05 -
Sprinkle the remaining shredded cheese over the filled potatoes. Return to the oven and bake an additional 10 to 15 minutes, or until heated through and the cheese is bubbling.
# Extra Tips:
01 -
Mixing some of the sweet potato flesh into the filling creates a creamier texture and enhances the overall flavor balance.