Mushroom-Stuffed Sweet Potatoes
Apple-Brussels Sprouts Slaw
Beverage Recommendation
Fre Alcohol-Removed Red Blend
Ingredients
- 6 large sweet potatoes
- 2 Tbsp butter
- 1 (16-oz) pkg sliced mushrooms
- 1 cup chopped onion
- ½ tsp garlic salt
- 2 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- 1 cup crumbled feta cheese
Instructions
- Pierce each potato 8 to 10 times with a fork. Wrap individually in damp paper towels, and arrange potatoes in microwave.
- Microwave at HIGH 10 minutes or until potatoes are soft, turning potatoes after 5 minutes. Cool slightly, and cut potatoes in half lengthwise, cutting to but not through other side. Top each with 1 tsp butter.
- Meanwhile, cook mushrooms, onion, and garlic salt in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Stir in spinach; cook 1 to 2 minutes or until just wilted.
- Fluff potatoes with a fork. Spoon mushroom mixture over potatoes. Sprinkle with cheese.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 2 tsp honey
- ¼ tsp kosher salt
- 2 (10-oz) pkg shaved Brussels sprouts
- 2 tart apples, thinly sliced
- ¾ cup chopped walnuts
- ¼ cup unsweetened dried cranberries
Side Dish Instructions
- Whisk together oil, vinegar, honey, and salt in a large bowl. Add remaining ingredients; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
268
|
636
|
| Fat (g) | 14 | 19 | 33 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 10 | 6 | 16 |
| Carb (g) | 52 | 23 | 75 |
| Fiber (g) | 9 | 7 | 16 |
| Sodium (mg) | 571 | 268 | 839 |
| T. Sugs (g) | 13 | 11 | 24 |
| A. Sugs (g) | 0 | 2 | 2 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
