Grilled Portobello with Sweet Potato Mash

May 20, 2017
Grilled Portobello with Sweet Potato Mash
by Diana Loo
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15 minutes
Prep Time
25 minutes
Cook Time
Passive Time
2 persons
Servings
One of the simpliest meals to make when you just feel like eating clean (no meat!) for a change.
Ingredients
Servings: persons Units:
Instructions
  1. Preheat oven to 180C. Heat an oven safe grill pan over medium high heat.
  2. Remove the stalk of the mushroom and scrap away gently the gills of the portabello mushroom taking extra care not to break the mushroom. Drizzle a teaspoon of the balsamic honey dressing on the cup side of the mushroom.
  3. Wash and deseed the tomatoes and finely dice. Finely chop the clove of garlic.
  4. Mix diced tomatoes with chopped thyme, garlic, salt and pepper. Set aside.
  5. Mix the grated cheese and breadcrumbs.
  6. Overturn the mushroom with the gill side facing the top, scoop a spoonful of the diced tomatoes and top with the grated cheese and breadcrumbs mix to cover the surface of the overturned mushroom. Do not overstuff the mushroom as it tends to shrink when baked. Set aside until ready to grill.
  7. In the meantime, steam or boil the sweet potatoes and a whole clove of garlic until tender, about 20 mins. Peel off the skin and mash together with the boiled garlic, adding about ½ cup water for a smooth soft consistency. Season with salt and pepper to taste. If you like your mash creamy, you may substitute the water with fresh milk and butter instead.
  8. Grill the stuffed mushrooms for 15 mins on grill setting or until cheese melts.
  9. To serve, place the mushroom on top of the sweet potato mash and serve with a mesclun salad, cherry tomatoes and balsamic dressing on the side.

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