Portobello Mushroom with Samosa Filling

Not only are Portobello mushrooms juicy, delicious and nutritious, but they are the perfect vessel for a hearty filling like this samosa-style filling made from yams and green peas. This can be a satisfying vegan meal, or you can use cremini mushrooms and serve it as an appetizer. It’s pleasing to the eye and the palate!

Portobello Mushroom with Samosa Filling
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Author: Michelle Babb MS, RD, CD
  • 2 Portobello mushrooms destemmed and cleaned
  • 3 tablespoons grapeseed oil or sunflower oil
  • 1 teaspoon sea salt
  • 1 shallot minced
  • 1 garnet yam peeled and chopped into 1-inch chunks
  • 1 cup vegetable broth or mushroom broth
  • 3/4 cup frozen peas
  1. Preheat oven to 350 degrees F.
  2. Baste mushrooms with 2 tablespoons of oil, salt liberally and place on a baking sheet. Bake in the oven for approximately 20 minutes, flipping the mushrooms after 10 minutes.
  3. While the mushrooms are roasting, heat 1 tablespoon oil in a saute pan over medium heat. Add shallots and saute for 2-3 minutes, until they start to caramelize. Add yams and 1/2 cup broth. Cover the pan and simmer until yams are soft (approximately 10 minutes), stirring occasionally.
  4. Place the yam and shallot mixture in a food processor, add the remaining 1/2 cup broth and blend until smooth. If you don't have a food processor, you can fork mash the mixture.
  5. In a saucepan, add peas and enough water to cover the peas. Bring to a gentle boil then drain the peas.
  6. In a mixing bowl, combine the yams and peas. Spoon the mixture into the Portobello mushroom caps and serve immediately.