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Close-up of a perfectly baked mushroom stuffed sweet potato topped with melted cheese and fresh green onions on a white plate.
Layla

Savory Mushroom Stuffed Sweet Potatoes

These hearty and flavorful Mushroom Stuffed Sweet Potatoes feature tender roasted sweet potato shells overflowing with a rich, savory mushroom and herb filling. A perfect vegetarian main course or a substantial side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Mushroom Filling
  • 1 tbsp olive oil
  • 1 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 12 oz cremini mushrooms sliced or roughly chopped
  • 4 oz shiitake mushrooms stems removed, sliced
  • 1/4 cup vegetable broth or water
  • 1/4 cup fresh parsley chopped
  • 1 tbsp fresh thyme chopped
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
Optional Toppings
  • 1/4 cup goat cheese or feta crumbled
  • 2 tbsp toasted pumpkin seeds

Equipment

  • Baking Sheet
  • Large skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Fork

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Place sweet potatoes directly on a baking sheet. Roast for 35-45 minutes, or until very tender when pierced with a fork.
  3. Once cool enough to handle, slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Scoop out most of the flesh into a medium bowl, leaving about a 1/4-inch border of potato skin intact. Mash the scooped-out sweet potato flesh lightly and set aside.
Prepare the Mushroom Filling
  1. While the sweet potatoes are roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the cremini and shiitake mushrooms to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes.
  3. Stir in the vegetable broth, fresh parsley, fresh thyme, smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Cook until the liquid has mostly evaporated, about 2-3 minutes. Remove from heat.
Assemble and Serve
  1. Add the mashed sweet potato flesh to the mushroom mixture in the skillet. Stir gently to combine everything well. Taste and adjust seasoning as needed.
  2. Carefully spoon the mushroom and sweet potato filling back into the hollowed-out sweet potato skins, mounding it generously.
  3. Return the stuffed sweet potatoes to the baking sheet. If desired, sprinkle with crumbled goat cheese or feta. Bake for an additional 5-10 minutes, or until the filling is heated through and cheese (if using) is slightly melted.
  4. Garnish with toasted pumpkin seeds before serving, if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. Variations: For added protein, stir in cooked lentils or black beans into the filling. A sprinkle of nutritional yeast can add a cheesy flavor for a dairy-free option. Make Ahead: The sweet potatoes can be roasted and the filling prepared a day in advance. Store separately and assemble/bake just before serving.