Mushroom & Kale Stuffed Sweet Potatoes

These Mushroom & Kale Stuffed Sweet Potatoes are a hearty, nutritious meal with tender sweet potatoes filled with savory mushrooms and kale. Perfect for a cozy, vegetarian, gluten-free dinner, they’re bursting with flavor and easy to prepare.

Why You’ll Love This Recipe

These Mushroom & Kale Stuffed Sweet Potatoes are a wholesome, flavor-packed dish that turns simple ingredients into a cozy, satisfying meal. The natural sweetness of roasted sweet potatoes pairs perfectly with earthy mushrooms, nutrient-rich kale, and a hint of garlic and herbs, creating a vegetarian delight that feels indulgent yet healthy. Ideal for weeknight dinners, meal prep, or even a festive side dish, they’re naturally gluten-free and packed with vitamins and fiber. The creamy potato flesh contrasts beautifully with the savory filling, and a sprinkle of feta or nuts adds a delightful finish. Easy to customize and store, this dish is a must-try for anyone craving comfort with a nutritious twist.

Recipe Tips and Tricks

• Poke Potatoes: Pierce with a fork before baking to ensure even cooking.
• Sauté Mushrooms Well: Cook until golden to enhance flavor and remove excess moisture.
• Massage Kale: Rub with oil to soften and reduce bitterness before cooking.
• Don’t Overstuff: Leave some potato flesh for structural integrity.
• Use Parchment: Prevents sticking and eases cleanup when baking.
• Adjust Seasoning: Taste filling before stuffing; add more herbs or salt as needed.
• Keep Skins Intact: Scoop carefully to maintain potato shells for stuffing.
• Add Crunch: Top with nuts or seeds for texture contrast.

Yield: 4 Servings

Mushroom & Kale Stuffed Sweet Potatoes

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Sweet potatoes stuffed with savory mushrooms and kale, perfect for healthy, cozy meals.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 5 minutes

Total Time 1 hour 10 minutes

Ingredients

• ¼ cup crumbled feta cheese (optional)
• 1 small onion, diced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups chopped kale, stems removed
• 4 medium sweet potatoes
• 8 oz cremini or button mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Potatoes: Wash sweet potatoes; pierce several times with a fork to ensure even cooking.
2. Bake Potatoes: Place on a parchment-lined baking sheet; bake at 400°F for 40-50 minutes until tender.
3. Sauté Mushrooms: Heat 1 tbsp olive oil in a skillet; cook mushrooms 5-7 minutes until golden, set aside.
4. Cook Veggies: In same skillet, heat remaining oil; sauté onion and garlic 4 minutes until soft.
5. Add Kale: Stir in kale and thyme; cook 3-4 minutes until wilted and tender.
6. Season Filling: Add mushrooms back to skillet; stir in lemon juice, salt, and pepper—taste and adjust.
7. Scoop Potatoes: Cut potatoes lengthwise; scoop out flesh, leaving a ¼-inch shell, and mash flesh lightly.
8. Mix Filling: Combine mashed potato flesh with mushroom-kale mixture for a cohesive filling.
9. Stuff Potatoes: Spoon filling into potato shells; top with feta if using for extra tang.
10. Serve: Let rest 5 minutes; serve warm with a side salad or enjoy as is!

Notes

• Choose similar-sized potatoes for even baking.
• Massage kale with oil if using raw to soften texture.
• Leftovers make great lunch bowls with added grains or protein.
• Reheat gently to avoid drying out potato skins.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 269Total Fat 9gSaturated Fat 3gUnsaturated Fat 6gCholesterol 11mgSodium 13035mgCarbohydrates 44gFiber 8gSugar 12gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Sweet Potatoes (4 medium): Uniform size for even cooking; orange-fleshed for sweetness.
• Mushrooms (8 oz): Cremini or button for earthy flavor; sliced thinly.
• Kale (4 cups, chopped): Lacinato or curly; remove tough stems for tenderness.
• Onion (1 small, diced): Yellow for mild sweetness; red for bolder flavor.
• Garlic (2 cloves, minced): Fresh for aromatic depth; powder as substitute.
• Olive Oil (2 tbsp): Extra virgin for sautéing and flavor.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary as alternative.
• Feta Cheese (¼ cup, crumbled, optional): Adds tangy creaminess; omit for vegan.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; bottled lacks zest.
• Salt and Pepper (to taste): Enhances all flavors; season generously.

Variations and Substitutions

• Greens Swap: Use spinach, Swiss chard, or arugula instead of kale.
• Vegan: Omit feta; use nutritional yeast or vegan cheese.
• Mushroom Mix: Try shiitake, oyster, or portobello for varied flavor.
• Protein Boost: Add cooked chickpeas, lentils, or grilled chicken.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.
• Spicy Kick: Add ½ tsp red pepper flakes or chili powder.
• Nutty Crunch: Top with toasted walnuts, pecans, or sunflower seeds.
• Cheese Swap: Use goat cheese or Parmesan instead of feta.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze stuffed potatoes up to 2 months; wrap tightly.
• Reheating: Bake at 350°F for 15-20 min; microwave for quick option.

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