Ingredients
For the sweet potatoes
- 2–4 medium sweet potatoes
- 1 tbsp olive oil
- Salt & black pepper
For the garlic mushroom & spinach filling
- 1 tbsp olive oil
- 2–3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper to taste
Toppings
- ¼–⅓ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Optional: chili flakes or a drizzle of tahini/yogurt sauce
👩🍳 Instructions
1. Bake the sweet potatoes
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork.
- Rub lightly with olive oil and sprinkle with salt.
- Bake 40–50 minutes until soft.
2. Cook the mushrooms 🍄
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté about 30 seconds until fragrant.
- Add sliced mushrooms and cook 6–8 minutes until browned.
3. Add spinach 🥬
- Stir in spinach, oregano, paprika, salt, and pepper.
- Cook 1–2 minutes until spinach wilts.
4. Prepare the potatoes 🍠
- Slice the baked sweet potatoes lengthwise.
- Lightly mash the inside with a fork.
5. Stuff the potatoes
- Spoon the mushroom–spinach mixture on top.
6. Add toppings
- Sprinkle with crumbled feta, fresh parsley, and lemon juice.
- Optional: add chili flakes or tahini sauce for extra flavor.
🌿 Optional Add-Ins
- Chickpeas for extra protein
- Sun-dried tomatoes for more Mediterranean flavor
- Pine nuts or walnuts for crunch
✅ Tip: Roast the mushrooms until golden before adding spinach — it gives the dish a richer, restaurant-style flavor. 🍽️