Cheesy Broccoli & Mushroom Stuffed Sweet Potatoes


  • 8 ounces portobello mushrooms, cleaned and sliced
  • 1 Vidalia onion or other sweet onion, chopped
  • 1 large shallot chopped
  • 1-pound bag of Eat Smart broccoli chopped (or 2 large heads)
  • 1/4 cup sliced almonds
  • 1/2 cup unsweetened almond or cashew milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon onion powder
  • 1 tsp Mrs. Dash garlic & herb blend
  • 1 tsp coconut aminos
  • 1/2 tsp smoked paprika
  • 4 sweet potatoes baked (can use baked potato)


In a 10” gourmet skillet, sauté onions, shallot and sliced portobello mushrooms on low heat. When most of the moisture has been removed, add broccoli and stir-fry for 5 minutes. Don’t allow the broccoli to get too soft.

In a high-speed blender, add almond milk and remaining ingredients except for the bread crumbs. On high, blend all ingredients until smooth. Pour sauce over broccoli and mushroom mixture. Cover and cook 15 minutes. Serve over cooked sweet potato.