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!
- 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
Preheat oven to 350 degrees F.
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.
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.
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.
In a saucepan, add peas and enough water to cover the peas. Bring to a gentle boil then drain the peas.
In a mixing bowl, combine the yams and peas. Spoon the mixture into the Portobello mushroom caps and serve immediately.