Stuffed Sweet Potato With Pesto Mushrooms

A tasty twist on the classic jacket potato, these sweet potatoes are stuffed with delicious pesto mushrooms.

The ingredient of Stuffed Sweet Potato With Pesto Mushrooms

• 4 small sweet potatoes
• olive oil spray
• 2 tablespoons olive oil
• 1 red onion thinly sliced
• 200g swiss brown mushrooms thinly sliced
• 2 garlic cloves crushed
• 3 cups chopped fresh kale
• 90g 1 3 cup barilla pesto genovese
• 150g four cheese blend
• 30g 1 4 cup walnuts chopped
• micro radish to serve optional

The Instruction of stuffed sweet potato with pesto mushrooms

• preheat oven 220c 200c fan forced line a baking tray with baking paper cut sweet potato in half lengthways lay cut side up on the lined tray spray with olive oil and season bake for 35 40 minutes or until softened and lightly golden
• meanwhile heat the oil in a large non stick frying pan over medium heat add the onion and cook stirring for 3 5 minutes or until softened add the mushroom and garlic and cook stirring for a further 4 5 minutes or until softened stir in the kale for 2 minutes or until just wilted season well fold through half the pesto
• use a spoon to scoop out the soft sweet potato flesh leaving a 5mm thick shell add the sweet potato flesh and half the cheese to the mushroom mixture gently toss to combine spoon the mushroom mixture into the sweet potato shells piling the filling high
• dollop the remaining pesto over the potatoes sprinkle with the walnuts and remaining cheese spray lightly with oil bake for 15 minutes or until the cheese is melted and the potatoes are golden sprinkle with the micro herbs

Nutritions of Stuffed Sweet Potato With Pesto Mushrooms

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