Recipe: Sweet potatoes stuffed with pesto mushrooms

Makes 4


  • 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


  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


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