seasonal RECIPES for those who love to EAT

Becca's Menu

Join the Monthly Mailing List!

Email & Social Media Marketing by VerticalResponse

Thoughts from Friends

There haven't been any comments yet, be the first to share your ideas about this recipe!

What You Do

1. Preheat oven to 350°F, place oven rack in center position.


2. Wipe mushrooms clean with a damp cloth. Carefully remove mushroom stems by gently snapping them off
at the base, as close as possible to the mushroom cap.  Discard stems.


3. Peel sweet potato, onion and garlic.  Trim hard stems from Brussels sprouts and cut in half (top to bottom).  Cut potato and onion into approximately 1-inch square pieces.


4. Place potato, onion, garlic and Brussels sprouts in the bowl of food processor fitted with chopping blade.  Pulse for 20 to 30 seconds, until mixture is finely minced.  (If you do not have access to a food processor, you can finely mince the vegetables by hand with a sharp chef’s knife.)


5. Melt butter in a large sauté pan over medium-high heat.  Add 1 tablespoon of olive oil.


6. Sauté minced vegetables for 3 to five minutes, stirring frequently. Add 1 tablespoon of Sriracha and cook 1 minute longer. 


7. Remove mixture from heat and let cool for 3 to 5 minutes.


8. Meanwhile, arrange the mushrooms stem-side up on a cookie sheet or in a glass baking dish.  Brush the mushrooms lightly with the remaining 1 tablespoon of olive oil.


9. Transfer cooked vegetables to a mixing bowl.  Stir in oatmeal, parmesan and sour cream.  Adjust seasonings to taste.


10. Divide the mixture among the mushrooms, “stuffing” each mushroom by filling the cap with the vegetable mixture.


11. Bake the mushrooms uncovered for 15 to 20 minutes, until mushrooms are tender.


12. Remove from oven and carefully transfer to a serving platter. Top each mushroom with a small dollop of sour cream and a drizzle of Sriracha; serve immediately.

What You Need

4 Large Portobello mushrooms

1 Medium red-skinned sweet potato

1/2 Medium sweet yellow onion

2 Cloves fresh garlic

6 Medium Brussels sprouts

1 tbsp. Butter

2 tbsp. Olive Oil

1/4 c. Quick cook oats

1/4 c. Low-fat sour cream plus extra for garnish

2 tbsp. Grated Parmesan cheese

1 tbsp. Sriracha (or other hot sauce) plus extra for garnish


  Prep. Time:  15 minutes

  Cook Time: ​20 minutes

  Difficulty:​  Medium

If you’re looking for a unique vegetarian option for a quick lunch, hearty appetizer or even a main course, these stuffed mushrooms fit the bill.  Instead of a traditional grain or meat based filling, they are stuffed with a flavorful mix of sweet potato, onion and Brussels sprouts and finished off with a bit of a spicy kick.  You can also turn them into finger food by stuffing smaller mushroom caps with the filling instead of the full-sized Portobellos.

Stuffed Portobella Mushrooms