Life is back to being gloriously hectic, needing suppers that are quick, easy and nutritious. Simply prep these fabulously delicious Stuffed Sweet Potatoes with Pesto Mushrooms https://bit.ly/36JQlEY. #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #nibbles #sweetpotato #pesto #easyentertaining #vaganuary #vegetarian #lifeisgood
Stuffed Sweet Potatoes with Pesto Mushrooms
Makes 4
Ingredients
4 roasted orange sweet potatoes
15ml + 15ml olive oil
250g button mushrooms, sliced
60ml pesto
100g kale, chopped
60g soft feta or vegan feta, cubed
45g walnuts, toasted
salt and milled black pepper
lemon wedges, to serve
Method
1 Preheat the oven to 190°C. Place the sweet potatoes onto a baking sheet, drizzle with 15ml olive oil and season with salt and pepper. Bake for 45-60 minutes, or until tender.
2 Heat the remaining 15ml oil in a frying pan. Fry the mushrooms for 3 minutes. Add the rest of the ingredients and cook for 2 minutes.
3 Cut open the hot sweet potatoes. Spoon the mixture between the sweet potatoes and serve with lemon wedges.