Sweet Potato Stuffed Mushroom Recipe

Recipe Classifications


American, Italian


Lunch, Dinner, Snack


Gluten-Free, Dairy-Free, Vegan, Vegetarian, Paleo, Whole30, Soy-Free


Brown / White, Orange / Yellow, Red

Freezes well:


Prep Time  (total time):

Under 30 Minutes  (Under 1 Hour)

Sweet Potato Stuffed Mushrooms

Stuffed dishes are very celebratory or holiday-like. Why so? Perhaps, it’s because of the element of surprise it brings. The good news is, this healthy Sweet Potato Stuffed Mushroom Recipe fulfills that holiday requirement. Not to mention that mushrooms and sweet potatoes are in the color palette of the season. After all, this savory and sweet appetizer is definitely a crowd-pleaser.

Sweet Potato Stuffed Mushroom Recipe

There’s no guilt in savoring mushrooms! It’s not difficult to cook them and yet gives you that unique umami flavor, transforming the texture and richness of every dish to the next level. 

Sweet Potato Stuffed Mushrooms

We’ve also learned that mushroom has a similar nutrient component as meat. This one’s got a lot of fiber, protein, and minerals like selenium, a potent anti-cancer. The filling goodness of sweet potato gives us healthier starch and other helpful vitamins. 

You can still amp up the flavor of the mushroom by grilling them. It’s gonna be rightfully charred and extra smoky! 

Sweet Potato Stuffed Mushrooms

A colorful, easy-to-eat appetizer that’s low in calories but loaded in nutrition and flavor. It’s also a perfect party appetizer or hors-d’oeuvres, especially during the holidays! It’s a savory-sweet food that has a nice rich texture with a crunch, making it a great transitional meal from a refreshing salad to an entrée that has a deep, bold flavor.
Course Appetizer
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 76kcal


  • Roasting Pan
  • Nonstick Skillet
  • Serving Board



  • 24 pieces or 16-18 ounces of baby portobello mushrooms
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet potato peeled and brunoised
  • ¼ cup water
  • Stems of baby portobello mushrooms brunoised
  • 1 small apple peeled and brunoised
  • 1 medium red bell pepper brunoised
  • ½ cup shallots brunoised
  • Pinch of salt and pepper


  • 2 tablespoons walnuts toasted and finely chopped
  • 1 tablespoon fresh parsley finely chopped


  • Preheat the oven to 425ºF.
  • Clean the baby portobello mushrooms by removing and setting aside the stems. Using a paper towel, rub off any dirt from the caps. Then, using a small teaspoon, lightly scrape the underside of the caps to remove the gills. Chop the stems and set aside.
  • Transfer the baby portobello caps to a roasting pan with a rack or a rimmed baking sheet. Brush them lightly with a teaspoon of EVOO, then sprinkle with salt and pepper. Roast in the oven for about 10 to 12 minutes or until tender. Keep warm.
  • Meanwhile, create the filling by heating a tablespoon of EVOO in a large nonstick skillet over medium heat. Add the sweet potato and caramelize for about a minute or two. Then, add water, cover, and let it cook, stirring occasionally, for about 5 minutes. Stir in all the remaining filling ingredients and cook for another 5 minutes.
  • To assemble, transfer the mushroom caps to a serving board or plate and fill each one with a teaspoon of the filling. Combine walnuts and parsley and sprinkle on top. Serve and enjoy!


  • The gills of the mushrooms are edible; however, it darkens the recipe, especially when you’re sautéing or roasting them. If it doesn’t bother you though, feel free to leave them on.
  • Alternatively, you may also grill these mushrooms for an extra charred or smoky flavor.


Serving: 3pieces | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2823IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 1mg

Love this recipe? Share with us your thoughts in the comments section below.

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Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.