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.