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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
Ingredients
  • 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
Instructions
  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.