Even though I’m not a vegetarian, I eat meatless more often than not.  Sometimes I like to consider what I would eat for a holiday centered around a big turkey if, in fact, I did not eat turkey.  This year I was pondering such things and suddenly the idea of these mushrooms came to me.  I had no idea whether they would actually stay together or even taste good but the idea stuck around long enough that I had to try them.  All of my favorite stuffing recipes include mushrooms, so in my mind this was a bit like an inside-out stuffing.

The end result?  Stellar.  For someone who feels lukewarm at best towards sweet potatoes, I was happy that the flavors all worked together so well.  It was sort of like all of Thanksgiving combined in one dish.  If I were planning a very small celebration and maybe didn’t want to go to the trouble of making a turkey or even a turkey breast, I think these would be a perfect option as a meatless main dish.  (If you are looking for more meatless Thanksgiving fare, be sure to check out A Couple Cooks.  They have quite a few great ideas!)  And of course, they aren’t only for Thanksgiving.  I know we’ll be making these throughout the remaining cold weather months that lie ahead.

Ingredients

  • 1 medium sweet potato (about 12 oz.), peeled and cut into ½-inch chunks
  • Olive oil
  • Salt and pepper
  • 6-8 portabello mushrooms
  • 1 small onion, diced small
  • 1 stalk celery, diced small
  • 1 tsp. fresh thyme leaves
  • ½ tsp. minced fresh sage
  • 3½ cups cubed or torn whole grain bread (crusts removed)
  • ½ cup vegetable stock
  • 1 large egg, lightly beaten

Directions

  • 01

    Preheat the oven to 400˚ F.  Add the sweet potato chunks to a baking dish.  Drizzle lightly with olive oil and season with salt and pepper.  Bake until just fork tender, about 12-15 minutes.  Remove from the oven but maintain oven temperature.

  • 02

    Line a rimmed baking sheet with foil.  Remove the stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.  Place the mushrooms caps on the baking sheet.  Drizzle each lightly with olive oil.  Roast the caps about 10 minutes.  Remove from the oven, maintaining the oven temperature.

  • 03

    While the mushrooms are baking, add about 2 teaspoons of olive oil to a medium skillet over medium-high heat.  Add the onion and celery to the pan and sauté just until beginning to soften, about 5 minutes.  Stir in the thyme and sage and cook 1 minute more, until fragrant.  Remove the pan from the heat and set aside to cool for a few minutes.

  • 04

    Gently stir in the bread cubes, vegetable stock, sweet potatoes, and egg.  Season with salt and pepper.  Mound a portion of the stuffing mixture into each mushroom cap.  Return the pan to the oven and bake 15 minutes more, until the stuffing is golden brown.  Serve immediately.

  • Everyday Foodie

    This looks fabulous! I love seeing vegetarian entrees that are more inspired than the typical rice and bean dishes. I’ll be trying this soon!

  • Kristen

    These look gorgeous, Annie! I’m also lukewarm toward sweet potatoes, but I can’t wait to give this a shot. Thanks for another great recipe.

  • What a beautiful veg side dish Annie! I have a few vegetarian family members so I’m always looking for something new for them!

  • These look amazing! Like yours, my family eats meatless more often than not, even though we aren’t vegetarians. I am so excited to try these and add to our vegetarian options. What a great idea.

  • Lauren Ochoa

    This would be great to serve as a side dish to that big turkey dinner if there are a few vegetarians attending. That way they have something that feels like an entree instead of just eating side dishes; no tofurkey required!

  • Briana

    At what point do you add the vegetable stock? It’s included in the ingredient list, but no where in the directions.

  • i can cook that

    This looks so good! And it might help me fend off some of my Thanksgiving cravings I’m having at the moment :)

  • annieseats

    Fixed now, thanks for catching that!

  • Warm Vanilla Sugar

    Stuffed portobellos are fabulous! I love this stuffing version!

  • Melissa L

    I’m wondering if you have decided if you will celebrate/host Thanksgiving this year? Even though we are only connected through your blog, I still say a prayer for you on Thanksgiving each year. Wishing you joy this holiday season.

  • Steph in Lex

    These look great! I also like meatless dishes even though I’m very much a carnivore, and I’m also always on the lookout for meatless dishes to contribute to family gatherings on my husband’s side, as my sister-in-law is a vegetarian. I can’t wait for the opportunity to give these a try!

  • Amelia

    Woah, great idea! I can see myself eating this for breakfast the day after Thanksgiving and topping with a poached egg or dare I say hollandaise? Delish!

  • Sonja / A Couple Cooks

    Thanks, friend! This recipe looks AMAZING. We love mushrooms and sweet potatoes, so this would be a big hit in our house. And great photos! Sometimes stuffed mushrooms are difficult to capture (we had that problem a while back and never ended up sharing the recipe!).

  • I rarely ever actually get to eat stuffing on Thanksgiving because there’s always sausage in it, so I am SUPER excited about these! plus sweet potatoes are kind of my happy place.

  • I love the idea of an inside-out stuffing!

  • annieseats

    Ooh, good call!

  • I do not eat turkey so these are right up my alley and I am excited about them. :) Thanks Annie!

  • Josie

    Yes! So excited to try these!

  • annieseats

    It turns out that I will be hosting this year, with the added challenge of making most things gluten free. I may do a short post next week about my menu – not sure if people are interested in that or not.

    Thanks for the kind words and good thoughts. I really appreciate it!

  • Marina

    Hey Annie! Would it be ok to leave the egg out to make it vegan?

  • annieseats

    It probably won’t hold together very well without the egg. That would be the main issue.

  • Tina

    Hi Annie! Did you use stale bread for this recipe? –I just want to say thank you. I discovered you 3-4 years ago when I was first diving into culinary. It has been awesome seeing your photography progress, you are just wonderful! Have a happy Thanksgiving!

  • annieseats

    I didn’t use stale bread, but I think you probably could. Happy Thanksgiving to you too!