Mushroom and Spinach Stuffed Sweet Potatoes Recipe
Browse:
Advanced Search
My Recipe Box
May We Recommend
Herb Crusted Ribeye Roast
My Recipes
My Menu
My Shopping List
+Add to Shopping List
+ Add All Mushroom and Spinach Stuffed Sweet Potatoes Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Mushroom and Spinach Stuffed Sweet Potatoes
Rate this Recipe
Serves 4
Great as a side or appetizer.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 sweet potatoes
4 cups cremini mushrooms, chopped
2 cloves garlic, finely chopped
1 tablespoon coconut oil
Salt, to taste
1 tablespoon balsamic vinegar
1 tablespoon almond butter
1 tablespoon lemon juice
4 cups baby spinach
Directions:
Preheat oven to 425° F.
Use a fork to poke each sweet potato a few times. Wrap each sweet potato in aluminum foil. Place in the oven to bake for 45 minutes. Remove from the oven. Keep the sweet potatoes in the foil.
About 10 minutes before the potatoes are finished baking. Add cremini mushrooms, garlic, coconut oil, and pinch salt to a skillet. Bring to medium heat and cook for 10 minutes, stirring frequently.
Whisk together balsamic vinegar, almond butter, and lemon juice in a small bowl. Pour the mixture into the skillet. Continue cooking until the mushrooms are browned. Then add the baby spinach and cook for 2-3 minutes, until wilted.
Unwrap the sweet potatoes and slice open down the middle. Fill the sweet potatoes with the mushrooms and spinach. Enjoy!
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
Easy and Flavorful Family Dinners
Putting a nutritious dinner on the table should be a struggle. Follow these simple recipes and watch your family's faces light up with delight. View Recipes >
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Mushroom and Spinach Stuffed Sweet Potatoes
Serves 4
Ingredients:
4 sweet potatoes
4 cups cremini mushrooms, chopped
2 cloves garlic, finely chopped
1 tablespoon coconut oil
Salt, to taste
1 tablespoon balsamic vinegar
1 tablespoon almond butter
1 tablespoon lemon juice
4 cups baby spinach
Directions:
Preheat oven to 425° F.
Use a fork to poke each sweet potato a few times. Wrap each sweet potato in aluminum foil. Place in the oven to bake for 45 minutes. Remove from the oven. Keep the sweet potatoes in the foil.
About 10 minutes before the potatoes are finished baking. Add cremini mushrooms, garlic, coconut oil, and pinch salt to a skillet. Bring to medium heat and cook for 10 minutes, stirring frequently.
Whisk together balsamic vinegar, almond butter, and lemon juice in a small bowl. Pour the mixture into the skillet. Continue cooking until the mushrooms are browned. Then add the baby spinach and cook for 2-3 minutes, until wilted.
Unwrap the sweet potatoes and slice open down the middle. Fill the sweet potatoes with the mushrooms and spinach. Enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
