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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet Potato Stuffed Mushrooms Recipe

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This recipe for Sweet Potato Stuffed Mushrooms is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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