{"id":1598,"date":"2018-12-16T13:00:35","date_gmt":"2018-12-16T17:00:35","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1598"},"modified":"2018-12-12T23:33:11","modified_gmt":"2018-12-13T03:33:11","slug":"sweet-potato-hash-stuffed-portobello-mushrooms","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/12\/16\/sweet-potato-hash-stuffed-portobello-mushrooms\/","title":{"rendered":"Sweet Potato Hash Stuffed Portobello Mushrooms"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
4 large portobello mushrooms<\/div>\n
3 tablespoons extra-virgin olive oil, divided<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\u00be teaspoon salt, divided<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\u00bd teaspoon ground pepper, divided<\/div>\n
1 large sweet potato, peeled and diced<\/div>\n
\u00bc cup water<\/div>\n
1 large apple, peeled and diced<\/div>\n
1 medium red bell pepper, diced<\/div>\n
\u00bd cup chopped shallots<\/div>\n
1 teaspoon poultry seasoning<\/div>\n
\u00bd cup chopped walnuts, toasted<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
1 tablespoon chopped fresh parsley<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
\n
\n
    \n
  1. Preheat oven to 425\u00b0F.<\/span><\/li>\n
  2. Remove the stems from the portobello mushrooms. Set the caps aside and chop the stems.<\/span><\/li>\n
  3. Lightly brush the portobello caps with 1 tablespoon oil. Sprinkle with \u00bc teaspoon salt and \u00bc teaspoon pepper. Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.<\/span><\/li>\n
  4. 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 \u00bd teaspoon salt and remaining \u00bc teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling.<\/span><\/li>\n<\/ol>\n

    \"Sweet<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 4 large portobello mushrooms 3 tablespoons extra-virgin olive oil, divided \u00be teaspoon salt, divided \u00bd teaspoon ground pepper, divided 1 large sweet potato, peeled and diced \u00bc cup water 1 large apple, peeled and diced 1 medium red bell pepper, diced \u00bd cup chopped shallots 1 teaspoon poultry seasoning \u00bd cup chopped walnuts, toasted […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1598","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1598"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1598\/revisions"}],"predecessor-version":[{"id":1599,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1598\/revisions\/1599"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}