Ingredients
- 4 medium-sized sweet potatoes
- 2 cups cremini or shiitake mushrooms, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the sweet potatoes by washing them and piercing with a fork.
- Place them on a baking sheet and bake for 1 hour or until fork-tender.
- Sauté the garlic in olive oil until fragrant, then add chopped mushrooms and cook until browned.
- Mix in the fresh herbs and sauté until wilted.
- Remove from heat and fold in feta cheese and lemon zest gently.
- Slice the baked sweet potatoes down the middle and fluff the flesh.
- Spoon the sautéed mixture into each potato.
- Return the stuffed sweet potatoes to the oven for an additional 10 minutes.
- Serve garnished with extra herbs and olive oil.
Notes
Feel free to substitute feta with goat cheese or a dairy-free option for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian