This is a cooked vegetable dinner-but really worth it. We should cook our potatoes, so for those of you that like Yams like I do, you might want to take this on. It's a great recipe for company.
Ingredients:
4 large portabello mushroom caps (about 4" in dia ea)
marinade for mushrooms:
3 cloves garlic chopped
1/3 c olive oil
some soy sauce or you could use apple cider vinegar
In food processor place:
The mushroom stems
1 lg yam, peeled and cut into pieces
2 carrots
1 sm onion
1 red pepper, seeded
any other root vegetable like squash, parsnips, leeks, whatever you have. I did it tonight with just the above and it made plenty for 4 caps. if you have extra vegetable mix leftover you can save for lettuce rollups the next day.
1/3 cup olive oil
1 tbsp dried or fresh parsley
sea salt and pepper to taste
Directions:
Mix the soy sauce, crushed garlic and olive oil together. Wash the mushroom caps well, and then pour the marinade over them and marinade for at least an hour. Longer is better.
Preheat your oven to 400 F. Place root vegetables in food processor and chop until fine bits. Toss the root vegetables together with the olive oil, parsley and coarse salt and roast for 35-45 minutes, until they are soft and slightly browned. Stir once.
Once the mushroom caps have finished marinating, stuff with the vegetables and place on baking sheet and roast for another 10 min. Top with chopped pinenuts and fresh parsley. Serve with fresh raw salsa and a sprinkle of cayenne.
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