I don’t know who was more stuffed after this one..me or the mushrooms. Fall is fast approaching which means it’s almost time for cold weather, heavy sweaters, and hearty meals!
Stuffed mushrooms are so versatile; they give you the opportunity to put a unique combo of your favorite grains/proteins/veggies in an edible bowl – optimizing satisfaction and minimizing dishwashing. This version uses simple, inexpensive ingredients to create an exciting deviation from your run-of-the-mill grain bowls. The addition of the sweet, subtly spicy pepitas and maple drizzle add impressive flavor to the simple dish. From its autumn-inspired colors to its blend of sweet and savory flavors, you’ll enjoy this meal from your head to your (pota)toes.
Fill Your Portobelly - Sweet Potato Stuffed Mushrooms
Stuffed mushrooms are so versatile; they give you the opportunity to put a unique combo of your favorite grains/proteins/veggies in an edible bowl – optimizing satisfaction and minimizing dish washing.
1cupof cooked wild rice (or sub for rice of choice)
2Tablespoonsof olive oil
Salt and pepper to season
1/2cupof raw, unsalted pepitas
1teaspoonof 100% pure maple syrup + more for drizzling
1/2teaspoonof cayenne pepper
1 1/2cupsof spinach
Begin by preheating the oven to 450 degrees and lining 2 baking sheets with foil.
Slice sweet potatoes into 1/2 inch cubes (to make slicing easier, I softened mine by wrapping a damp paper towel around it and popping it in the microwave for 3-5min.)
Toss cubed sweet potatoes with olive oil, salt and pepper and lay out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through, until potato cubes are golden and slightly crispy.
While the potatoes are cooking, toss pepitas, maple syrup and cayenne pepper in a small bowl. Lay seasoned pepitas on the second baking sheet and put in the oven with potatoes for 4-5 minutes or until lightly toasted. Remove and set aside.
Just before the potatoes are done cooking, remove from the oven and layer spinach on top. Put back in the oven for the last 2-3 minutes or until spinach is wilted. Lower the oven to 400 degrees
Once the veggies are cool, in a separate bowl mix together the sweet potatoes and spinach with the rice. Season with salt and pepper and set aside.
Take your washed mushroom caps, brush both sides with oil, salt and pepper and place on the baking sheet (gill side up). Scoop rice and veggie blend into caps, mounding extra towards the center. Drizzle with olive oil, a dash of salt and pepper, and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.
Once cooked, remove from oven and transfer to serving plate. Top with maple-spiced pepitas and a light drizzle of maple syrup. Enjoy!
My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.