4
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Ingredients
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
Instructions:
Pierce sweet potato in several spots with a fork. Bake at 350 degrees F for 50 minutes or until soft or microwave on high for 12-16 minutes. Let potato cool, remove skin and mash.
In a large pan, heat 2-3 tablespoons water and water saute onion for 2 minutes, add mushroom stems and garlic and continue to saute until onions and mushrooms are tender, about 3 minutes. Add mushroom caps to pan, along with vegetable broth, bring to a simmer and cook for 5 minutes.
Remove mushroom caps from pan and place on a lightly-oiled baking sheet. Mix spinach and mashed sweet potato into onion mixture. Season with black pepper.
Fill mushroom caps with sweet potato mixture. Bake for 15-20 minutes until mushrooms are tender and filling is heated through.
Drizzle with a few drops of balsamic vinegar or your favorite flavored vinegar.
My Notes:
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Per Serving:
Calories 73
Protein 4 g
Carbohydrates 15 g
Sugars 5 g
Total Fat 0.4 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 44 mg
Fiber 3.1 g
Beta-Carotene 6552 ug
Vitamin C 13 mg
Calcium 54 mg
Iron 1.1 mg
Folate 46 ug
Magnesium 36 mg
Potassium 542 mg
Zinc 0.7 mg
Selenium 8.2 ug