Sweet Potato Stuffed Mushrooms

  • 45 min
  • 12 mushrooms
  • Medium
  • Affordable


12 baby bella mushroom caps

1 large sweet potato

½ cup cooked or canned chickpeas

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and black pepper

½ cup chopped spinach

¼ cup chopped cilantro


Preheat oven to 350°F.

De-stem, rinse, and dry the mushroom caps.

Microwave the sweet potato on high for 6 to 8 minutes, or roast it in a 425°F oven for 30 minutes, or until fork-tender. Let the sweet potato cool slightly.

In a food processor, combine the cooked sweet potato, chickpeas, cumin, coriander, paprika, and chili powder; pulse until the mixture is thick and creamy. Season to taste with salt and pepper.

Stir in the spinach.

Spoon the filling into mushroom caps, about 1 tablespoon per cap. Bake the filled mushrooms for about 30 minutes.

Serve garnished with cilantro.

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