Fill Your Portobelly: Sweet Potato Stuffed Mushrooms

I don’t know who was more stuffed after this one — me or the mushrooms.

Stuffed mushrooms are so versatile; they give you the opportunity to put a unique combo of your favorite grains/proteins/veggies in an edible bowl – optimizing satisfaction and minimizing dish washing. This version uses simple, inexpensive ingredients to create an exciting deviation from your run-of-the-mill grain bowls. The addition of the sweet, subtly spicy pepitas and maple syrup drizzle add impressive flavor to the simple dish. From its autumn inspired colors to its blend of sweet and savory flavors, you’ll enjoy this meal from your head to your (pota)toes.

Recipe: Sweet Potato Stuffed Mushrooms

From Lauren Bossi at Plant Based on a Budget

• Servings: 2

• Prep Time: 10m

• Cook Time: 55m

• Ready In: 1:05h

Ingredients

• 1 large sweet potato

• 2 large portobello mushroom caps (or 3 medium)

• 1 cup cooked wild rice (or sub for rice of choice)

• 2 T olive oil

• Salt and pepper to season

• 1/2 cup raw, unsalted pepitas

• 1 t 100 percent pure maple syrup + more for drizzling

• 1/2 t cayenne pepper

• 1.5 cups of spinach

Directions:

1. Begin by preheating the oven to 450 degrees and lining 2 baking sheets with foil.

2. Slice sweet potatoes into 1/2 inch cubes (to make slicing easier, I softened mine by wrapping a damp paper towel around it and popping it in the microwave for 3-5min.)

3. Toss cubed sweet potatoes with olive oil, salt and pepper and lay out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through, until potato cubes are golden and slightly crispy.

4. While the potatoes are cooking, toss pepitas, maple syrup and cayenne pepper in a small bowl. Lay seasoned pepitas on the second baking sheet and put in the oven with potatoes for 4-5 minutes or until lightly toasted. Remove and set aside.

5. Just before the potatoes are done cooking, remove from the oven and layer spinach on top. Put back in the oven for the last 2-3 minutes or until spinach is wilted. Lower the oven to 400 degrees.

6. Once the veggies are cool, in a separate bowl mix together the sweet potatoes and spinach with the rice. Season with salt and pepper and set aside.

7. Take your washed mushroom caps, brush both sides with oil, salt and pepper and place on the baking sheet (gill side up). Scoop rice and veggie blend into caps, mounding extra towards the center. Drizzle with olive oil, a dash of salt and pepper, and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.

8. Once cooked, remove from oven and transfer to serving plate. Top with maple-spiced pepitas and a light drizzle of maple syrup. Enjoy!

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Photo Credit: Plant Based on a Budget

54 comments

ELIZABETH McGowan
Elizabeth M7 months ago

many thanks.

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Siyus Copetallus
Siyus Copetallus7 months ago

Thank you for sharing.

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Vandana V.
Vandana V.7 months ago

Wow. One of the most delicious posts that I have come across to. Although almost every post related to some food recipe or stuff is moutwatering to read, this one is really cool. Thanking for postng it. The dish looks very inviting. Will surely make it on the coming weekend.

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Donna T.
Donna T7 months ago

thank you

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Marija Mohoric
Marija M7 months ago

tks for the recipe.

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Fi T.
Past Member 7 months ago

Perfect match

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heather g.
heather g7 months ago

What a lot of filling food

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Margie FOURIE
Margie F7 months ago

Thanks.

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ERIKA SOMLAI
ERIKA S7 months ago

thank you

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Muff-Anne York-Haley

I can do this but no mushrooms!

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