sweet potato stuffed portobello mushrooms

Dinner

Sweet Potato Stuffed Portobello Mushrooms

Diced sweet potato, bell peppers and apples make a vegan stuffing inspired by the flavors of sausage. To add that savory flavor, we use poultry seasoning (don't worry, there's no actual poultry in it!). Piled into portobello mushroom caps, it creates a beautiful and filling plant-based main dish—perfect for the holidays.

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

Directions

Preheat oven to 425°F.
Remove stems from mushrooms. Set the caps aside and chop the stems.
Lightly brush the mushroom 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 mushroom 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.