Sweet Potato Stuffed Mushroom Recipe

Stuffed dishes are very celebratory or holiday-like. Why so? Perhaps, it’s because of the element of surprise it brings. The good news is, this healthy Sweet Potato Stuffed Mushroom Recipe fulfills that holiday requirement. Not to mention that mushrooms and sweet potatoes are in the color palette of the season. After all, this savory and sweet appetizer is definitely a crowd-pleaser.

There’s no guilt in savoring mushrooms! It’s not difficult to cook them and yet gives you that unique umami flavor, transforming the texture and richness of every dish to the next level. 

We’ve also learned that mushroom has a similar nutrient component as meat. This one’s got a lot of fiber, protein, and minerals like selenium, a potent anti-cancer. The filling goodness of sweet potato gives us healthier starch and other helpful vitamins. 

You can still amp up the flavor of the mushroom by grilling them. It’s gonna be rightfully charred and extra smoky! 

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Sweet Potato Stuffed Mushrooms

A colorful, easy-to-eat appetizer that’s low in calories but loaded in nutrition and flavor. It’s also a perfect party appetizer or hors-d’oeuvres, especially during the holidays! It’s a savory-sweet food that has a nice rich texture with a crunch, making it a great transitional meal from a refreshing salad to an entrée that has a deep, bold flavor.

Course Appetizer

Cuisine American, Italian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 8 servings

Calories 76kcal

Equipment

• Roasting Pan
• Nonstick Skillet
• Serving Board

Ingredients

Mushrooms:

• 24 pieces or 16-18 ounces of baby portobello mushrooms
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

Filling:

• 1 tablespoon extra-virgin olive oil
• 1 small sweet potato peeled and brunoised
• ¼ cup water
• Stems of baby portobello mushrooms brunoised
• 1 small apple peeled and brunoised
• 1 medium red bell pepper brunoised
• ½ cup shallots brunoised
• Pinch of salt and pepper

Garnish:

• 2 tablespoons walnuts toasted and finely chopped
• 1 tablespoon fresh parsley finely chopped

Instructions

• Preheat the oven to 425ºF.
• Clean the baby portobello mushrooms by removing and setting aside the stems. Using a paper towel, rub off any dirt from the caps. Then, using a small teaspoon, lightly scrape the underside of the caps to remove the gills. Chop the stems and set aside.
• Transfer the baby portobello caps to a roasting pan with a rack or a rimmed baking sheet. Brush them lightly with a teaspoon of EVOO, then sprinkle with salt and pepper. Roast in the oven for about 10 to 12 minutes or until tender. Keep warm.
• Meanwhile, create the filling by heating a tablespoon of EVOO in a large nonstick skillet over medium heat. Add the sweet potato and caramelize for about a minute or two. Then, add water, cover, and let it cook, stirring occasionally, for about 5 minutes. Stir in all the remaining filling ingredients and cook for another 5 minutes.
• To assemble, transfer the mushroom caps to a serving board or plate and fill each one with a teaspoon of the filling. Combine walnuts and parsley and sprinkle on top. Serve and enjoy!

Notes

• The gills of the mushrooms are edible; however, it darkens the recipe, especially when you’re sautéing or roasting them. If it doesn’t bother you though, feel free to leave them on.
• Alternatively, you may also grill these mushrooms for an extra charred or smoky flavor.

Nutrition

Serving: 3pieces | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2823IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 1mg

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