Stuffed Sweet Potatoes Spinach Feta

Stuffed Sweet Potatoes Spinach Feta

INGREDIENTS:

 4 medium sweet potatoes
 2 tablespoons olive oil
 1 small onion, diced
 2 cloves garlic, minced
 2 cups fresh button or cremini mushrooms, sliced
 3 cups fresh spinach leaves
 1 tablespoon fresh rosemary, finely chopped
 Salt, to taste
 Black pepper, to taste
 1/2 cup feta cheese, crumbled
 1 teaspoon lemon zest
 1/4 cup chopped walnuts
 1/4 teaspoon red pepper flakes

DIRECTIONS:

Preheat the oven to 200°C. Wash and scrub the sweet potatoes thoroughly. Pierce each potato several times with a fork. Place on a parchment-lined baking sheet and bake for 45 to 60 minutes, or until tender when pierced.

While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute, stirring to prevent burning. Add sliced mushrooms and cook for 5 to 7 minutes, allowing them to release moisture and begin browning. Toss in the fresh spinach and cook until wilted, around 2 to 3 minutes.

Stir in rosemary, salt, black pepper, and red pepper flakes if desired. Cook for one more minute. Remove the skillet from the heat, fold in the feta cheese and lemon zest until just combined …

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