Stuffed Portobello Mushrooms with Okinawan Sweet Potato

Photo: Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms with Okinawan Sweet Potato Recipe from Down to Earth Organic and Natural
Yield
4 Servings
Vegan
Nut-Free
Soy-Free
Appetizers and Sides
Entrees
Ingredients
  • Olive oil + 2 Tablespoons
  • 4 Portobello mushrooms
  • 1¼ cup diced Okinawan sweet potato
  • ¾ cup diced red onion
  • 4-5 garlic cloves
  • ¾ cup finely diced zucchini
  • ⅔ cup grated carrot
  • 1 cup sliced bell pepper
  • 1½ teaspoon dried basil
  • 1 Tablespoon rice vinegar
  • Salt and pepper to taste
  • ⅓ cup bread crumbs
  • ½ cup shredded Parmesan cheese, divided or vegan equivalent
  • Balsamic vinegar
Instructions
  1. Preheat oven to 425°. Line a baking sheet with foil and coat with olive oil.
  2. Wash mushrooms thoroughly. Remove stems and gills and pat dry. Arrange on baking sheet.
  3. Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add Okinawan sweet potato, onion, garlic, zucchini, carrot and bell pepper.
  4. Sauté for 5-6 minutes. Add basil, vinegar, salt and pepper. Mix well.
  5. Cook for 4-5 minutes more. Remove from heat. Fold in bread crumbs and ¼ cup Parmesan cheese.
  6. Lightly drizzle balsamic vinegar and olive oil over mushrooms.
  7. Divide sweet potato mixture between mushrooms caps.
  8. Bake for 15 minutes.
  9. Sprinkle with remaining Parmesan cheese. Bake a few more minutes or until the cheese melts. Enjoy!