Southern Sweet Potato Stuffed Portobello Mushrooms

A flavorful twist on a classic Southern dish, these Vegan Stuffed Portobello Mushrooms feature sweet potatoes, black beans, and spices, all wrapped up in tender portobello mushroom caps.

🛒 Ingredients

• 6 caps Portobello mushrooms
• 2 cups Sweet potatoes
• 1 can (15 oz) Black beans
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Chopped fresh cilantro
• 2 tbsp Olive oil
• 2 tbsp Vegan mayonnaise
• 2 tbsp Lime juice

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 375°F (190°C). Clean the portobello mushroom caps and remove the stems.

2. 2

   Step 2: In a medium skillet, sauté the onion and garlic until softened, about 5 minutes.

3. 3

   Step 3: Add the cumin, paprika, salt, and black pepper to the skillet and cook for 1 minute.

4. 4

   Step 4: Stir in the black beans, cooked sweet potatoes, and chopped cilantro.

5. 5

   Step 5: Stuff each mushroom cap with the sweet potato mixture, dividing it evenly.

6. 6

   Step 6: Drizzle the tops with olive oil and vegan mayonnaise.

7. 7

   Step 7: Bake the mushrooms in the preheated oven for 20-25 minutes, or until tender.

8. 8

   Step 8: Garnish with additional cilantro, if desired.

9. 9

   Step 9: Serve warm or at room temperature.

💡 Pro Tips

Use the leftover sweet potato mixture as a side dish. For a crisper exterior, broil the mushrooms for an additional 2-3 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving