Portabella Stuffed Sweet Potatoes
Up your side dish game with these veggie-packed Portabella Stuffed Sweet Potatoes. They feel fancy, but take less than a half hour to make!
Servings: 4 servings
Calories: 312kcal
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 2 clove garlic minced
- 1 small onion diced
- 12 ounces baby portabella mushrooms chopped
- 4 mini sweet peppers diced
- Salt and pepper to tasted
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 425°F.
- Pierce the skin of the sweet potatoes three or four times with a fork, and then either cook in the microwave (on high, for 7-8 minutes) or the oven (for 20-30 minutes) until very soft and tender. Set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add in the garlic and onion, and cook until just tender and fragrant, about three minutes.
- Add in the mushrooms and sweet peppers, plus salt and pepper, and cook until all vegetables are tender, about eight minutes.
- Slice the cooked sweet potatoes lengthwise, and use a fork to fluff up the flesh. Place each fluffed sweet potato in a baking dish.
- Spoon the mushroom filling into each sweet potato, heaping on top. Sprinkle the cheese on top of the sweet potatoes.
- Bake in preheated oven for 7-10 minutes, or until the cheese is bubbly.
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 30g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 308mg | Fiber: 6g | Sugar: 10g
