Recipe: Sweet potatoes stuffed 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, cubed
• 45g walnuts, toasted
• salt and milled black pepper

To serve:

lemon wedges

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.
3. Add the rest of the ingredients and cook for 2 minutes.
4. Spoon the mixture between the sweet potatoes and serve with lemon wedges.

This recipe was supplied by the South African Mushroom Association – Thank you