Recipe of the Week: Mushroom-Stuffed Sweet Potatoes
Healthy, simple dinners are often the best kind— especially when they’re also comforting and flavorful. Winter months can be so cold and dreary, but when you’ve got the right meals to chow down on, you won’t be thinking about the weather. Take, for example, this recipe for stuffed sweet potatoes. It’s packed with healthy nutrients and plenty of antioxidants to keep you full and happy, and bonus: it’s also gluten-free and vegetarian/vegan-friendly! Serve with a kale salad on the side, and you’ve got the perfect meal to prep and eat all week long if you’d like.
What you’ll need:
- 4 medium sweet potatoes
- 12 oz baby portobello mushrooms
- 2 cloves garlic
- 1 small onion
- Salt, pepper, and sage to taste
- 2 tbsp EVOO
What to do:
- Preheat oven to 425 degrees
- Scrub the sweet potatoes to clean
- Pierce each sweet potato skin with a fork, pop into the oven and bake for 20-30 minutes (you can also microwave on high for about 8 minutes if you’re short on time)
- Heat EVOO in skillet and garlic and onion. Cook a few minutes until fragrant.
- Add in mushrooms, salt, pepper, and sage and cook together until tender (about 7-8 minutes)
- Slice the potatoes lengthwise and scrape the flesh with a fork to fluff it up and give you space to stuff
- Place halved potatoes into a baking dish and spoon in mushroom mixture— they should be heaping piles— sprinkle with a little low-fat cheese if desired.
- Bake in preheated oven for about 8 minutes (if using cheese, it should be bubby)
- Remove and serve.