This has got to be the quickest recipe I’ve made AND posted ever! This morning, I decided to stuff some mushrooms with a sweet potato I made last night and didn’t end up eating. But then thought ….. ‘Hmmmm, bacon would be good with it too! And what about a little goat cheese?’ And these were born.
These fun little bites will be an awesome side dish but I’m thinking Super Bowl Sunday, right?!? They are a great appetizer addition for any get togethers you might have. They are great cold as well. I just walked in from working out and I grabbed one as I went to shower and realized that IF they last that long, they can certainly be eaten after they’re cooled down.
I won’t keep babbling because I really do want to get this recipe up so you can all grab what you need in case you’re wanting to make these for you Super Bowl party!
ENJOY!
- 2 8oz packs cremini mushrooms
- 1 med-large baked* sweet potato
- 1/4 cup goat cheese
- 3 pieces of bacon
- 2 garlic cloves, minced
- 3 tbsp sliced green onion
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 375 degrees.
- Cook bacon in pan and reserve bacon grease. Let bacon cool to chop.
- Peel skin off of cooked sweet potato* and mash with fork (if it's a precooked potato, slightly warm after mashing with fork so the goat cheese will melt into the potato better). Add goat cheese to combine. Then add minced garlic, salt and pepper.
- Sprinkle in most of the chopped bacon - leaving a little to sprinkle on top after baking, as well as with green onions. Mix well.
- Take stems off of mushrooms - (you can chop and add stems to the sweet potato "mash" or leave out. I left out to use another way). Gently spoon any residual from cap to make a cup for the mash. Toss the mushroom caps in with the reserved bacon grease to coat.
- On a parchment (just for the ease of clean up) lined baking sheet, lay mushrooms caps down with hollowed side down. Bake at 375 degrees for 7 minutes.
- Take caps out and carefully turn over. Using a 1 tsp measuring spoon, scoop mash into each cap. You can use a piping bag as well.
- Place back into the oven for 10 minutes.
- Top with remaining bacon bits and green onions.
- *Poke sweet potato with a fork a few times. Bake at 375 for 45 minutes. Or wrap in paper towel & microwave for 8 minutes. I take skin off for this recipe.
Any suggestions to substitute goat cheese since I’m dairy free?
Hi Sandy! You could just leave it out and it would be great with sweet potatoes on their own. I’ve just recently started incorporating goat cheese as I too have been dairy free for about 5 years. Goat cheese sits fine with me at this point so I started writing up a couple of recipes using it ….that said, it can totally be left out and I’m certain these would be just as yummy! Or if you’re interested in getting a more creamy consistency, you can perhaps add some full fat coconut milk or even some almond butter. If you do change it up, let me know how it goes 🙂