Sweet Potato Stuffed Mushrooms


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Sweet Potato Stuffed Mushrooms

  • Author: Teresa's 7 Systems Kitchen


Serves four.


  • 1 Large sweet potato
  • 1 Small onion, chopped
  • 10 Ounces large mushrooms (about 16 mushrooms), stems removed and chopped
  • 2 Cloves garlic, minced
  • 1/4 Cup low sodium or no-salt-added vegetable broth
  • 1/2 Cup thawed frozen spinach, liquid squeezed out
  • Black pepper, to taste
  • Balsamic vinegar or flavored vinegar


  1. Pierce sweet potato in several spots with a fork.
  2. Bake at 350 degrees F for 50 minutes or until soft or microwave on high for 12-16 minutes.
  3. Let potato cool, remove skin and mash.
  4. In a large pan, heat 2-3 tablespoons water and water sauté onion for 2 minutes, add mushroom stems and garlic and continue to sauté until onions and mushrooms are tender, about 3 minutes.
  5. Add mushroom caps to pan, along with vegetable broth, bring to a simmer and cook for 5 minutes.
  6. Remove mushroom caps from pan and place on a lightly oiled baking sheet.
  7. Mix spinach and mashed sweet potato into onion mixture.
  8. Season with black pepper.
  9. Fill mushroom caps with sweet potato mixture.
  10. Bake for 15-20 minutes until mushrooms are tender and filling is heated through.
  11. Drizzle with a few drops of balsamic vinegar or your favorite flavored vinegar.


Keywords: Sweet Potato Stuffed Mushrooms, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, sweet potato, mushrooms, vegetable broth, spinach

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Dr. Pat Luse

I'm the president and CEO of one of the largest multi-disciplinary clinics in the Midwest. As one of the most highly trained health coaches in America today, I am uniquely qualified to help individuals have amazing health transformations and I can't wait to help you!


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