Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary is a hearty vegetarian dish featuring roasted sweet potatoes filled with a savory blend of sautéed vegetables and herbs. Perfect as a main course or a satisfying side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings (main) or 6 servings (side)
- Category: Main Dish
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 4 oz fresh spinach
- 8 oz mushrooms (cremini or button), sliced
- 1/2 cup crumbled feta cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, prick with a fork, and place on a baking sheet. Roast for 45–60 minutes until tender.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté garlic and rosemary for 1 minute until fragrant.
- Add mushrooms and cook until browned and soft, about 6–8 minutes. Stir in spinach and cook until wilted. Season with salt and pepper.
- Once sweet potatoes are done, let cool slightly. Slice open and gently fluff insides with a fork.
- Spoon mushroom-spinach mixture into each potato and top with crumbled feta. Return to oven for 5–10 minutes to warm through.
- Serve hot, garnished with extra rosemary or feta if desired.
Notes
- Substitute goat cheese for a creamier, tangier twist.
- Add walnuts or pine nuts for crunch.
- Mix in quinoa or lentils for added protein.
- Use plant-based feta for a vegan version.
- Store leftovers in fridge and reheat in oven or microwave.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
