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Sweet Potato Stuffed Mushrooms Recipe

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This recipe for Sweet Potato Stuffed Mushrooms, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fred Mattera

Category:
Category:

Ingredients:  
Ingredients:  
4 Large Portabella Mushrooms or 2 packages of small
Stems from Mushrooms Chopped
2 Large Sweet Potatoes, baked and peeled
1/2 onion diced (Yellow or White)
2 cloves of garlic, minced
1 Tablespoon coconut oil
1/4 to 1/2 cup chopped almonds
3 Cans chopped clams (rinsed)
1/2 lemon juice
Sea Salt and Pepper to taste

Directions:
Directions:
Bake Sweet Potatoes until cooked through -about 1 hour at 350 and let cool, then peel and mash.
Heat a skillet on medium, Add coconut oil ,onion garlic, sea salt and pepper, Saute until Translucent, about 5-10 minutes, add Mushroom Stems, Almonds,clams,and squeeze 1/2 lemon and salute till cooked, about 5-10 minutes, add sweet potatoes and sauté 10 minutes more.
Fill mushroom caps with mixture, drizzle with EVOO and bake at 350 for 20 minutes...

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Can add Vegan Parmesan if you like

 

 

 

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