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Stuffed Portabello Mushrooms Recipe | |
American Appetizer | |
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Ingredients:
4 large portabello mushroom caps (about 4" in diametre)2 cups water 1/2 cup soy sauce 1/4 cup maple syrup 3 cloves garlic, crushed 1/2 cup sweet potato, peeled and diced into 1" cubes 1/2 cup carrots, diced into 1" cubes 1/2 cup parsnips, diced into 1" cubes 1/2 cup butternut squash, peeled and diced into 1"cubes (You can use any combination of root vegetables you like in this recipe, as long as you have 2 cups total before roasting) 1/3 cup extra virgin olive oil 1 tbsp dried parsley sea salt and pepper to taste
Directions:
Mix the soy sauce, maple syrup, water, and crushed garlic together in a large bowl or baking dish with deep sides. Wash the mushroom caps well, and then marinate in the soy sauce mixture for a minimum of an hour (several hours is best).Preheat your oven to 400 F. On a large baking sheet, toss the root vegetables together with the olive oil, parsley and salt and roast for 35-45 minutes, until they are soft and slightly browned. Once the mushroom caps have finished marinating, grill them for about 3 minutes on each side on a hot barbeque or indoor grill. When the vegetables are finished roasting, remove them from the pan and place in a medium sized bowl. Mash until they are smooth. Place 2 mushroom caps on each plate, and fill each cap with the roasted vegetable mixture. Garish with a few sprigs of fresh parsley, or some minced chives (or both) and serve while piping hot! Serves 2
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