Portobello stuffed with spicy sweet potatoes

Portobello stuffed with spicy sweet potatoes

It’s time to head outdoors for stunning views! Today I’m going to share a great picnic menu idea.

Here’s what you need:

• 6–12 portobello (it depends on size — 6 large mushrooms or 12 medium), stemmed and gills removed
• 1 onion
• 4 sweet potatoes
• 3 tbs olive oil
• 3 tbs heavy cream
• salt & freshly ground black pepper
• 1 tsp Italian herbs OR some cilantro/parsley
• 1 cup grated Parmigiano-Reggiano or any other cheese like Jarlsberg

Glaze for mushrooms:

• 1 tbs high heat oil
• 1 tbs wine vinegar
• 2 tbs honey
• 2 tbs soy sauce
• 1 tsp grated ginger

Step by Step

1. Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
2. In the meanwhile, chop the onion and cook it until translucent.
3. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan. Peel them and mash just until smooth; season with herbs, salt and pepper. Add cream, olive oil, fried onion & half of the cheese. Mix everything together.
4. Place a sweet potato mixture in the cupped side of each mushroom, add some more cheese, garnish with parsley and cook in the oven for 10–15 minutes more.
5. Serve either hot or at room temperature and enjoy.

Portobello stuffed with spicy sweet potatoes

Try them with fresh bread, red wine and perfect sunset!