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Sweet Potato Hash Stuffed Portobello Mushrooms

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Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • 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 1/4 teaspoon salt and 1/4 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 the remaining 1 tablespoon oil, the chopped portobello stems, apple, bell pepper, shallots, poultry seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling.

Nutrition Facts

Serving Size:

1 portobello cap with 1 cup vegetable filling

Per Serving:

313 calories; protein 6.2g; carbohydrates 29g; dietary fiber 6g; sugars 12.4g; fat 20.5g; saturated fat 2.4g; vitamin a iu 9941IU; vitamin c 53.3mg; folate 59.7mcg; calcium 57.6mg; iron 1.9mg; magnesium 47.6mg; potassium 886.1mg; sodium 462.9mg; thiamin 0.2mg.

Exchanges:

4 fat, 2 vegetable, 1/2 fruit, 1/2 starch

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