Description
Roasted Sweet Potatoes Stuffed with Garlic Mushrooms, Feta & Spinach with a Lemon Herb Drizzle are a comforting and colourful meal made with tender roasted sweet potatoes, savoury garlic mushrooms, wilted spinach, creamy feta, and a bright lemon herb drizzle. The combination is simple, satisfying, and full of fresh Mediterranean-inspired flavours.
Ingredients
4 medium sweet potatoes
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
250 g (9 oz) mushrooms, sliced
2 cups fresh baby spinach
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1/2 cup (75 g) crumbled feta cheese
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill or basil, chopped
1 small garlic clove, minced
Pinch of salt
Freshly cracked black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a lined baking tray. Rub them with olive oil and season with salt, black pepper, and garlic powder.
2. Roast for 45–55 minutes, depending on their size, until the sweet potatoes are completely tender when pierced with a knife.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and their excess moisture has cooked away.
4. Add the minced garlic and dried thyme. Cook for about 30 seconds, then add the spinach. Sauté for 1–2 minutes, until wilted. Season with salt and black pepper.
5. Whisk together the extra-virgin olive oil, lemon juice, lemon zest, parsley, dill or basil, garlic, salt, and black pepper until well combined.
6. Allow the roasted sweet potatoes to cool for a few minutes. Slice them lengthwise, being careful not to cut completely through the bottom. Gently fluff the flesh with a fork.
7. Divide the garlic mushrooms and spinach evenly among the sweet potatoes, spooning the mixture generously into each opening.
8. Scatter crumbled feta generously over each stuffed sweet potato.
9. Spoon the lemon herb dressing over the mushrooms, spinach, feta, and sweet potato.
10. Garnish with extra fresh herbs, lemon zest, and freshly cracked black pepper. Serve warm.
Notes
Choose similar-sized sweet potatoes so they cook at roughly the same rate.
Allow the mushrooms to cook until their excess moisture has evaporated so the filling does not become watery.
Cook the spinach just until wilted to maintain its fresh texture.
Gently fluff the sweet potato flesh to make room for the filling while keeping the skin intact.
Add the lemon herb drizzle at the end for a bright contrast to the warm mushroom, spinach, and feta filling.
The sweet potatoes can be roasted ahead and gently reheated before filling. Add the mushroom-spinach mixture, feta, and lemon herb drizzle just before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean