Portobello Mushrooms with Samosa Filling
Not only are portobello mushrooms juicy, delicious, and nutritious, they are also the perfect vessel for a hearty samosa-style filling made from garnet 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!
Ingredients
- 2 portobello mushrooms stemmed and cleaned
- 3 tablespoons grapeseed or sunflower oil divided
- 1 teaspoon sea salt
- 1 shallot minced
- 1 garnet yam peeled and chopped into 1-inch chunks
- 1 cup vegetable or mushroom broth divided
- ¾ cup fresh or frozen peas
Instructions
- Preheat the oven to 350 degrees F.
- With a basting brush, coat the portobellos with 2 tablespoons of the oil, seasons with the salt, and place on a baking pan.
- Bake for about 20 minutes, turning the mushrooms halfway through cooking.
- Meanwhile, heat the remaining 1 tablespoon oil in a sauté pan over medium heat.
- Add the shallot and sauté for 2 to 3 minutes, or until it starts to caramelize.
- Add the yams and ½ cup of the broth.
- Cover and simmer, stirring occasionally, until the yams are soft, about 10 minutes.
- Transfer the yam mixture to a food processor, add the remaining ½ cup broth, and blend until smooth.
- (Alternatively, you can fork-mash the mixture.
- ) Transfer to a medium bowl.
Notes / Tips / Wine Advice:
In a small saucepan over medium heat, add the peas and enough water to cover. Bring to a gentle boil, then drain the peas and stir into the yams. Spoon the mixture into the mushroom caps and serve immediately.