November 18, 2016
Sweet Potato Stuffed Mushrooms
1 large sweet potato
Salt and pepper to taste
1/2 cup (115g) raw, unsalted pumpkin seeds (pepitas)
1 teaspoon pure maple syrup, plus more for drizzling
1/2 teaspoon cayenne pepper
1 1/2 cups (340g) of spinach
3 medium portobello mushroom caps
1 cup (225g) cooked wild rice
1. Preheat the oven to 450 degrees F (230 C) and line two baking sheets with foil.
2. Cut the sweet potatoes into 1/2 inch cubes (you can make this step easier by first wrapping the potatoes in a damp paper towel and microwaving for 2 minutes).
3. Toss the cubed sweet potatoes with olive oil, salt and pepper and lay them out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through, until the potato cubes are golden and slightly crispy.
4. While the potatoes are cooking, toss the pumpkin seeds, maple syrup and cayenne pepper in a small bowl. Lay the seasoned pumpkin seeds on the second baking sheet and place in the oven for 4-5 minutes, or until lightly toasted. Remove and set aside.
5. Just before the potatoes are done cooking, remove from the oven and layer the spinach on top. Place back in the oven for the last 2-3 minutes, or until spinach is wilted. Remove the baking tray and lower the oven to 400 degrees F (205 C).
6. Once the veggies are cool, mix together the sweet potatoes and spinach in a bowl with the rice. Season with salt and pepper and set aside.
7. Take the washed mushroom caps, brush both sides with oil, salt and pepper and place on the baking sheet (gill side up). Scoop the rice and veggie blend into the caps, with extra filling towards the center. Drizzle with olive oil and dash of salt and pepper and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.
8. Once cooked, remove from oven and transfer to serving plate. Top with maple-spiced pumpkin seeds and a light drizzle of maple syrup. Serve warm.