Mediterranean Stuffed Sweet Potatoes with Spinach, Mushrooms & Cheese

Table of Contents

These Mediterranean Stuffed Sweet Potatoes are hearty, wholesome, and full of flavor. Roasted sweet potatoes are filled with a savory mix of sautéed mushrooms, spinach, garlic, and tangy feta cheese. The creamy texture of the sweet potato pairs perfectly with the earthy vegetables and salty cheese. It’s a satisfying vegetarian meal that’s simple enough for weeknights but special enough to serve guests.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

Sweet Potatoes:

4 medium sweet potatoes

Filling:

1 tbsp olive oil

1 small onion, diced

2 cups mushrooms, sliced

2–3 cups fresh spinach

1–2 cloves garlic, minced

Cheese and Seasoning:

1/2 cup crumbled feta cheese or other cheese (ricotta, Monterey Jack, or your favorite)

Salt and black pepper to taste

Optional additions: a pinch of dried oregano, chopped fresh parsley, or sun-dried tomatoes for extra flavor

Instructions

Roast the sweet potatoes:

Preheat your oven to 400°F (200°C).

Scrub the sweet potatoes clean, pierce them a few times with a fork, and place them on a baking sheet.

Bake for 40–45 minutes, or until tender when pierced with a knife.

Prepare the filling:

While the sweet potatoes bake, heat olive oil in a large skillet over medium heat.

Add the diced onion and cook for 3–4 minutes until softened.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5–7 minutes.

Tips

Pick evenly sized sweet potatoes:
Choose potatoes that are about the same size so they cook evenly. Medium ones (about 6–7 ounces each) are ideal for individual servings.

Don’t rush the roasting:
Baking sweet potatoes until fully tender (not just soft) makes a big difference. The longer roasting time helps develop their natural sweetness and creaminess.

For quicker prep:
If you’re short on time, microwave the sweet potatoes for 8–10 minutes (turning halfway) until tender, then finish them in the oven for 10 minutes to get a lightly crisp skin.

Drain excess moisture from the filling:
Mushrooms release a lot of water as they cook. Let the liquid evaporate before adding spinach so your filling stays rich instead of watery.

Season at every step:
A little salt added to the mushrooms while cooking helps draw out moisture and intensifies their flavor. Taste the filling before stuffing and adjust seasoning as needed.

Add texture contrast:
For a little crunch, sprinkle chopped toasted nuts (like walnuts, almonds, or pine nuts) on top before serving.

Serve immediately:
Stuffed sweet potatoes are best enjoyed warm, when the filling is creamy and the cheese is slightly melted.

Variations

Different cheeses:
Feta gives a tangy kick, but you can also use ricotta for a creamy texture, goat cheese for a sharper taste, or shredded mozzarella for a milder, melty version.

Add protein:
For a heartier meal, add cooked lentils, chickpeas, or shredded rotisserie chicken to the spinach-mushroom filling.

Make it vegan:
Skip the cheese or use a dairy-free feta alternative. Add a drizzle of tahini or a spoonful of hummus on top for richness.

Add Mediterranean flair:
Mix in chopped sun-dried tomatoes, olives, or roasted red peppers for more depth and color.

Spice it up:
Sprinkle a pinch of chili flakes or smoked paprika into the filling for gentle heat and extra flavor.

Fresh herbs:
Parsley, basil, or dill all work beautifully. Add them at the end so their freshness stands out.

Meal prep option:
Roast the sweet potatoes and prepare the filling ahead of time. Store separately in the fridge for up to 3 days, then reheat and assemble when ready to serve.

Q&A

Q: Can I bake the sweet potatoes ahead of time?
Yes. You can roast the sweet potatoes up to two days ahead. Store them in an airtight container in the fridge, then reheat in the oven at 375°F (190°C) until warm before stuffing.

Q: What kind of mushrooms work best?
Cremini, baby bella, or white button mushrooms all work well. For a deeper flavor, try portobello mushrooms, chopped into small pieces.

Q: Can I use frozen spinach?
Yes, but make sure to thaw it completely and squeeze out as much water as possible before adding it to the pan. This prevents the filling from becoming watery.

Q: How can I make this recipe vegan?
Simply skip the cheese or use a dairy-free feta or cashew cheese alternative. The filling is still flavorful thanks to the garlic, mushrooms, and herbs.

Q: Can I add other vegetables?
Definitely. Bell peppers, zucchini, or cherry tomatoes fit nicely with the Mediterranean flavors. Just sauté them along with the mushrooms and onion.

Q: How long will leftovers keep?
Stuffed sweet potatoes can be refrigerated for up to 3 days. Reheat in the oven or microwave until warm. If possible, sprinkle a little fresh cheese or herbs on top before serving.

Nutrition

(Per Serving)

(Approximate values, based on 4 servings and feta cheese)

Calories: 320–360 kcal

Protein: 9–11 g

Carbohydrates: 45–50 g

Fat: 12–14 g

Fiber: 7–9 g

Sugar: 9–11 g

Sodium: 400–500 mg

Note: Nutrition values will vary based on cheese choice and optional add-ins.

Conclusion

These Mediterranean Stuffed Sweet Potatoes with Spinach, Mushrooms, and Cheese make a satisfying, balanced meal that’s both comforting and nutritious. The sweetness of the potatoes pairs perfectly with the savory filling and tangy feta, while the mushrooms and spinach add depth and texture. It’s an easy vegetarian dish that feels hearty without being heavy—and with a few tweaks, it can fit into vegan, high-protein, or meal-prep plans. Whether you’re cooking for family or just yourself, this recipe is a reliable go-to for something wholesome, flavorful, and deeply satisfying.