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!
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.