Sweet Potatoes With Mushrooms & Rosemary
For a quick and delicious meal, try these savory stuffed sweet potatoes with flavorful sautéed mushrooms and a sprinkle of tangy Parmesan. The sweet potatoes are first baked until tender, then filled with a fragrant mixture of earthy chestnut mushrooms and aromatic rosemary. A final touch of grated Parmesan adds a satisfying cheesy element to this easy and wholesome dish. A delightful way to enjoy the wholesome goodness of sweet potatoes with a savory twist.
— Constant Cookbook
Ingredients
- 2 sweet potatoes , about 300g/10oz each
- 1 tbsp olive oil
- 200g chestnut mushrooms , halved
- 1 tsp chopped fresh rosemary or ½ tsp dried
- 2 tbsp freshly grated parmesan
Instructions
- Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
- Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 359 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.47 milligram of sodium
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