Sweet Potato Hash Stuffed Portobello Mushrooms
Date: Dec. 16th, 2018 - 1:00 PM
Ingredients
4 large portobello mushrooms
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 large sweet potato, peeled and diced
¼ cup water
1 large apple, peeled and diced
1 medium red bell pepper, diced
½ cup chopped shallots
1 teaspoon poultry seasoning
½ cup chopped walnuts, toasted
1 tablespoon chopped fresh parsley
Preparation
- Preheat oven to 425°F.
- Remove the stems from the portobello mushrooms. Set the caps aside and chop the stems.
- Lightly brush the portobello caps with 1 tablespoon oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add sweet potato and water. Cover and cook, stirring occasionally, until just cooked through, 6 to 8 minutes. Uncover and stir in remaining 1 tablespoon oil, the chopped portobello stems, apple, bell pepper, shallots, poultry seasoning and remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling.
