For tonight's meal, I opted for a guilt-free version.
6 large mushrooms for stuffing, cleaned and stems removed
1 medium sweet potato, peeled & chopped
1/2 white onion, diced
3 cloves garlic, chopped
fresh thyme & rosemary, chopped
organic vegetable broth
extra virgin olive oil
Preheat oven to 450. Add sweet potatoes, onion, garlic & herbs to roasting pan and spritz with evoo. Roast until cooked through and slightly browned. During roasting, add mushrooms in separate pan and roast for about 10 minutes. Remove from oven. Add all veggies (except mushrooms) to blender or food processor and add veggie broth (use 1/4 cup at a time) and pulse until desired consistency. Add this mixture to the mushroom caps and put back into oven for about 10 minutes. That's it!
|This is the veggies after being roasted @ 450 for about 20 minutes|
This is what the mushrooms looked like after 10 minutes of pre-baking
|The finished mushrooms - YUM!|
|I served the mushrooms with a small salad of sprouts, tomatoes and peppers.|