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American · Starter
Stuffed Portobellos with Chipotle Sweet Potato
Big portobello caps are piled with a smoky chipotle sweet potato mash and baked until the mushrooms turn juicy and the tops brown. They work as a first course or a handsome side.
- YieldServes 6 as a first course or side
- Hands-on35 min
- Total1 h 6 min
- Difficulty
Ingredients
- 700 gsweet potatoes, peeled and cut into chunks, about 3 medium
- 120 mllight coconut milk
- 4 tspextra-virgin olive oil, divided: 3 tsp for the mash, 1 tsp for brushing
- 1 tspchipotle chili in adobo sauce, finely chopped or pureed; use 1/2 tsp for milder
- ½ tspgarlic salt, or to taste
- to tasteblack pepper, freshly ground
- 2scallions, white and green parts, thinly sliced
- 6portobello mushroom caps, large, about 60 g each
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