This is an easy and savory recipe that is perfect for autumn.
In our family we are always looking for good vegetable side dishes to the turkey at Thanksgiving. I think these stuffed portobello mushrooms could be one that would work. Or make it as a side dish the next day to compliment the turkey leftovers.
Portobello Mushrooms Stuffed with Roasted Yams & Herbs
* makes 4 servings
4 large portobello mushroom caps
Yams (2 medium or 4 very small ones) chopped
2-3 shallots finely chopped
Coat with olive oil and toss around. Add salt & pepper. Roast on a cookie sheet at 400 degrees for about 10 – 15 minutes or until soft and lightly golden.
On another cookie sheet add the portobello mushroom caps and brush with oil. Put them on the lower rack.
Lightly toast some good wheat bread and tear into very small pieces.
Toss this together in a small bowl with the roasted squash and shallots, and some minced fresh herbs. (I used rosemary, thyme and oregano). Add a few TB. of vegetable or chicken broth, and a little olive oil to moisten the mixture.
Grate some aged gouda and toss it into the bowl. (about 1/4 cup)
Spoon the mixture into the mushroom caps. Grate some extra gouda cheese on top of this and put them back in the oven until it is melted. (This will only take a minute or so)
Garnish with pomegranate seeds, toasted pumpkin seeds & more herbs.