Diced sweet potato, bell peppers and apples make a vegan stuffing inspired by the flavors of sausage.
Piled into portobello mushroom caps, it creates a beautiful and filling plant-based main dishperfect for the holidays.
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.
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.
Cook, stirring, until soft, about 5 minutes.
Stir in walnuts and parsley.
Fill each mushroom cap with about 1 cup filling.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
