Description
A hearty and healthy vegetarian dish featuring roasted sweet potato halves filled with a creamy mixture of mushrooms and spinach, topped with melted cheese.
Ingredients
- 2 large sweet potatoes, scrubbed and halved lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rub sweet potato halves with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30-35 minutes, until tender.
- While sweet potatoes roast, melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
- Add garlic and mushrooms; cook until mushrooms are browned and tender, about 5 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Pour in heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Once sweet potatoes are cool enough to handle, scoop out some of the flesh, leaving a 1/4-inch shell. Mash the scooped flesh and stir into the mushroom mixture.
- Fill each sweet potato shell with the mushroom-spinach mixture. Top with mozzarella cheese.
- Return to oven and bake for 10-15 minutes, until cheese is melted and bubbly.
- Garnish with fresh thyme if desired. Serve warm.
Notes
You can customize the seasonings to taste. Add red pepper flakes for heat or swap cheeses to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American