Sweet potato stuffed mushrooms with spinach and goat cheese


Adapted from Heartbeet Kitchen

  • 3/4 c roasted and mashed sweet potato
  • 1 T goat cheese
  • 24 baby bella mushrooms stems removed & hollowed out- a melon baller works nicely
  • 1/4 c packed, fresh spinach
  • 1 green onion, chopped
  • 1/2 tsp olive oil
  • 1/4 tsp salt


Preheat oven to 375 degrees. Put spinach, green onion and olive oil into a blender or food process and puree until finely chopped.

Place sweet potato mash in a bowl and stir in goat cheese. It is nice to have ribbons of cheese, so stir gently. Take the spinach mixture and lightly fold into the sweet potato, again, have a light touch to retain the bright orange of the sweet potato.

Next, line a rimmed baking sheet with parchment paper and place mushrooms face down so that the top rim of the mushroom touches the paper. Bake for 8 minutes. (This step helps cook out some of the moisture in the mushrooms.) Take out of the oven and turn right side up. Use a melon baller to fill, it is ok if the filling mounds over the top of the mushroom. Return to the oven and back for an additional 5-7 minutes until warmed through. Remove from oven and serve warm or at room temperature.

This recipe is courtesy Liz at Inspired By The Seasons.