Sweet potato-stuffed mushrooms

Sweet potato-stuffed mushrooms

Serve these show-stoppers at your next Shabbat meal

All my life, I’ve had food obsessions: periods of time, be it days, weeks or months, where I eat certain foods in heavy concentrations. Right now it’s probably chickpeas, quinoa, zucchini and ice pops – not necessarily together, of course. In the past I’ve consumed foods like cabbage, butternut squash, cherries, tofu and various other foods with the same level of intensity.

But I remember quite distinctly a period in high school where I ate potatoes and mushrooms so regularly, it seemed they were my only major food group. Now while I’ve thankfully branched out to other things since then, they remain two of my favorite foods, and are things I’m always happy to eat for breakfast, lunch, dinner or snacks. Combining them – what could be better? I used sweet potato in this recipe, though you could just as usually use regular potatoes, and piped just a little in to some roasted mushroom caps for a cute little appetizer.

Sweet potato-stuffed mushrooms

10-15 ounces large-capped mushrooms

1 large or two medium sweet potatoes

1/3 cup mayonnaise

salt and pepper

2 tablespoons olive oil

Brush the mushrooms clean with a damp paper towel. Slice off the stems, and slightly hollow out the inside, leaving space to fill for potato but ensuring the mushrooms retains a thick wall.

Peel and dice the sweet potato in to large chunks, and cook in a pot of boiling water until tender, about 10 to 15 minutes depending on the size of your chunks. Drain, and mash together with the mayonnaise until smooth – add salt and pepper to taste.

Brush the mushrooms with the olive oil and sprinkle with salt and pepper. Roast on 400 F for about 20 minutes.

Remove, and spoon or pipe the sweet potato mixture in to the mushroom caps. Serve hot.

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