True story. I lived and worked with my best friend for almost 4 years before moving to Chicago. Also true – this friend hated mushrooms. We shared meals often, which meant no mushrooms on anything ever. Not even on my half of the pizza. A small price to pay for friendship, right?
When she got a fancy new job in California, saying goodbye was hard. Tears were shed. But maybe the only good thing about her moving away was that I got to say HELLO again to delicious, meaty mushrooms.
Today’s recipe is one I’m especially proud of, not just because it’s beautiful and really, really yummy, but because I had almost nothing by way of groceries in my apartment when I made it. This recipe wasn’t planned ahead of time, as most on this blog are. It was birthed from necessity, and by scraping together whatever was left in the fridge and pantry before payday.
These little mushrooms are hardy. They’re filling. They’re healthy. And wouldn’t they make cute little appetizers for Thanksgiving? Sweet potato poppers! Adorable!
Sweet Potato-Stuffed Mushrooms
Makes About 6 Mushrooms
33 Calories Each
1 medium sweet potato
- 6 large mushroom caps (I used plain ol’ white mushrooms), rinsed with stems removed
- 1 small white onion, diced
- 1 tbsp. maple syrup
- 6 pecan halves
- sea salt, to taste
- Peel, slice, and boil the sweet potato until tender, about 15 minutes.
- While the sweet potato is boiling, brown your onion in a small skilled with a little bit of cooking spray.
- When the potato is done, drain the water, and transfer it to a heat-resistant food processor with the onion. Blend until smooth. Add sea salt to taste.
- Stuff the clean mushroom caps with as much of the mashed sweet potato as you can. Top each with a pecan.
- Bake at 350 degrees for about 20 minutes, or until the mushrooms are tender and the potato tops are just a little bit brown.
- Drizzle with maple syrup and enjoy!
Craving more sweet potato? Try my recipe for Crispy Sweet Potato Chips!