Sweet Potato Stuffed Mushrooms
The perfect appetizer or even a full meal! These savory and smoky little stuffed 'shrooms make a great anytime food and you can make them ahead and pop them all week long!
Ingredients
Setup
- 16 oz baby bella mushroom caps
- 2 sweet potatoes
- 1 cup cooked or canned chickpeas
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and black pepper
- 1 1/2 cup chopped spinach
- 1/2 cup chopped cilantro
- 1/2 cup finely chopped pecans
Directions
- Preheat oven to 350°F.
- De-stem and brush off any dirt on mushroom caps.
- Microwave the sweet potato on high for 6 to 8 minutes, or roast it in a 425°F oven for 30 minutes, or until fork-tender. Let the sweet potato cool until you can handle it and then scoop out the flesh.
- In a food processor, combine the cooked sweet potato, chickpeas, cumin, coriander, paprika, and chili powder; pulse until the mixture is well mixed. Pulse in the spinach. Season to taste with salt and pepper.
- Spoon the filling into mushroom caps, about 1 tablespoon per cap. Bake the filled mushrooms for about 30 minutes.
- Serve garnished with cilantro and chopped pecans.
Recipe courtesy of Jim Loomis, MD
If you're taking them to a party, here is a great portable tote!
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