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.

Carolyn Casner
Source: EatingWell.com, October 2018

Gallery

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

    Advertisement
  • 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

313 calories; protein 6.2g 13% DV; carbohydrates 29g 9% DV; dietary fiber 6g 24% DV; sugars 12.4g; fat 20.5g 32% DV; saturated fat 2.4g 12% DV; vitamin a iu 9941IU 199% DV; vitamin c 53.3mg 89% DV; folate 59.7mcg 15% DV; calcium 57.6mg 6% DV; iron 1.9mg 11% DV; magnesium 47.6mg 17% DV; potassium 886.1mg 25% DV; sodium 462.9mg 19% DV; thiamin 0.2mg 20% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2018
This is delicious! As someone who struggles to find tasty meals because of multiple allergies this is definitely a recipe that I will be making again. I dont usually like mushrooms but the sweet potato and the apple make such a wonderful combination that it actually makes the mushroom taste good Read More