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

  • 12 baby bella mushroom caps
  • 1 large sweet potato
  • ½ cup cooked or canned chickpeas
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper
  • ½ cup chopped spinach
  • ¼ cup chopped cilantro

Directions

  1. Preheat oven to 350°F.
  2. De-stem, rinse, and dry the mushroom caps.
  3. 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 slightly.
  4. In a food processor, combine the cooked sweet potato, chickpeas, cumin, coriander, paprika, and chili powder; pulse until the mixture is thick and creamy. Season to taste with salt and pepper.
  5. Stir in the spinach.
  6. Spoon the filling into mushroom caps, about 1 tablespoon per cap. Bake the filled mushrooms for about 30 minutes.
  7. Serve garnished with cilantro.
 

Recipe courtesy of Jim Loomis, MD

Photo courtesy of Forks Over Knives

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