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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Portabellos with Herbed Stuffing and Sweet Potatoes Cooking View
Annie's Original

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.

Portabellos with Herbed Stuffing and Sweet Potatoes
Yield: 6-8 servings

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
Cooking View

Directions

  • 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.

  • 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.

  • 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.

  • 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.

  • http://www-the-baker-chick.com/ Audra

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

  • http://kristineskitchenblog.com/ Kristine’s Kitchen

    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!).

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    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.

  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    I love the idea of an inside-out stuffing!

  • annieseats

    Ooh, good call!

  • http://www.onepreppycookie.blogspot.com/ amy

    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!